Pasta with Spinach and Tomatoes
If you are looking for a quick, cozy, and satisfying dinner, this Pasta with Spinach and Tomatoes checks all the boxes. It is creamy, garlicky, and packed with fresh flavor from juicy tomatoes and tender spinach, all tossed with pasta and finished with a buttery, crispy topping.
We love making this on busy weeknights when we want something comforting but not too heavy. The combination of ricotta and parmesan creates a creamy sauce without feeling overly rich, and that golden breadcrumb topping adds the perfect little crunch that takes it to the next level.
If you enjoy simple pasta dishes like this, then you may also want to try this spanakopita pasta, chicken cowboy butter pasta, or a one pot French onion pasta.
Table of contents
Why You’ll Love This Recipe
- Quick and easy: This dish comes together in about 30 minutes, making it perfect for weeknights.
- Comforting and creamy: The ricotta and parmesan melt into a silky, flavorful sauce.
- Simple ingredients: Everything in this recipe is easy to find and pantry-friendly.
- Texture perfection: The crispy, garlicky breadcrumbs add a delicious crunch to every bite.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This pasta uses a mix of fresh and pantry staples to build layers of flavor. The garlic, butter, and olive oil create a rich base, while fresh tomatoes and sun-dried tomatoes add both brightness and depth. Spinach brings a pop of color and freshness, while ricotta and parmesan create a creamy, cheesy finish. The toasted panko topping with garlic powder adds a final savory crunch that really brings everything together.
Variations
- Add protein: Grilled chicken, shrimp, or Italian sausage would make this even heartier.
- Make it spicy: Add red pepper flakes for a little heat.
- Swap the pasta: Use penne, fettuccine, or gluten-free pasta if preferred.
- Make it lighter: Use less butter and part-skim ricotta for a lighter version.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Sauté olive oil, butter, garlic, tomatoes, sun-dried tomatoes, and Italian seasoning. Add spinach and cook until wilted.
- Stir in cooked pasta, pasta water, parmesan, and ricotta until creamy. Season with salt and pepper.
- Toast breadcrumbs with olive oil and garlic powder until golden.
- Top the pasta with breadcrumbs and fresh parsley, then serve.
Expert Tips
- Reserve enough pasta water, it helps loosen the sauce and makes it silky.
- Use freshly grated parmesan for the best flavor and melting.
- Do not overcook the spinach; it only needs a minute or two to wilt.
- Stir the ricotta in while the pasta is hot so it melts smoothly.
- Toast the breadcrumbs just before serving so they stay crisp.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
It is best served fresh, but we can make it ahead and reheat gently with a splash of water or broth to loosen the sauce.
Pappardelle is great, but any pasta shape works well. Long noodles or short pasta both hold the sauce nicely.
Add reserved pasta water a little at a time until the sauce reaches the desired consistency.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pasta with Spinach and Tomatoes
Equipment
- Large pot (for pasta)
- Colander
- large saute pan
- small saute pan
- wooden spoon or spatula
- Measuring Cups and Spoons
- Knife
- Cutting board
Ingredients
- 8 ounces pasta pappardelle recommended
- 2 tablespoons olive oil divided
- 3 tablespoons butter
- 5-6 cloves garlic minced
- 2-3 large tomatoes diced
- ½ cup sun-dried tomatoes chopped
- ¼ teaspoon Italian seasoning
- 2 cups fresh baby spinach
- ½ cup freshly grated parmesan cheese
- ½ cup ricotta cheese
- Salt and black pepper to taste
- ¼ cup panko bread crumbs
- ½ teaspoon garlic powder
- Fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain, reserving 1/3 to 1/2 cup of pasta water.
- In a large sauté pan, heat 1 tablespoon olive oil and butter over medium heat until melted.
- Add garlic, diced tomatoes, sun-dried tomatoes, and Italian seasoning. Cook for 4–5 minutes until tomatoes soften.
- Stir in the spinach and cook for 1–2 minutes until wilted.
- Add cooked pasta and 1/3 cup reserved pasta water.
- Stir in parmesan and ricotta until melted and creamy. Add more pasta water if needed to loosen the sauce.
- Season with salt and pepper to taste.
- In a small sauté pan, heat remaining 1 tablespoon olive oil over medium heat.
- Add panko and garlic powder, toasting until golden brown. Remove from heat.
- Plate pasta and sprinkle with toasted breadcrumbs and fresh parsley. Serve immediately.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
I used Pappardelle Noodles, Can Good Quality Diced Tomatoes , added some Red Wine, Italian Seasoning. Sliced Green Onions . Left Out the Ricotta Cheese as I Do Not like it at All. Added the Baby Spinach Leaves, handul Sliced Cremini Mushrooms, grated Parmesan. Came Out Great.
Serve with a Sliced Baguette . DELICIOUS A KEEPER !