Fastest Pasta With Spinach Sauce Recipe (2024)

I dislike glops of spinach in any recipe. Instead chop spinach a la Chiffonade: roll several leaves together to make a cigar-like form and cut across the width. You'll get lovely green ribbons.

I find that it needs a little something more, so I usually add a little lemon juice to the olive oil/olive mix, then serve with freshly-grated parmesan. The acid from the lemon juice brightens the whole dish.

I loved this. I did add toasted chopped pignoli just because i had them. Word to wise: Do not cook this for a first date. There's no telling where the spinach shards will end up in your teeth, to remain undetected until you laugh out loud...

This is yummy. A slight variation: just heap all the spinach into a colander. Then drain the pasta on top of it. The result is bright green spinach, perfectly wilted.

Fantastic. I used more spinach (chiffonaded) and less pasta. Also sautéed spinach with garlic (don't like uncooked garlic), added it with pasta to bowl with olive oil and chili flakes. Added some pine nuts for added protein. Big hit.

Sorry, we thought this lacked flavor. Added truffle oil, grated parmesan, and finally some capers to spice it up a bit.

I could eat this every night! Thanks to those who added their suggestions. I used Bucatini, baby spinach, finely chopped. After the pasta cooked, I drained, saved pasta water, sauteed 3 cloves minced garlic in large saute pan in white truffle and extra virgin olive oil with the red pepper flakes. I wilted the spinach, added toasted pine nuts, sun dried tomatoes, and half a jar of Kalamata olives, chopped. I put the Bucatini back in, a scoop of pasta water, grated parmigiano reggiano. Terrific!

Add:Do NOT boil the spinachfull clam shell of spinach and saute with (added total of three garlic cloves), olives, chopped tin of anchovies or panchetta.Use linguinitoss together with lemon juice, lemon zest, olive oil, toasted pine nuts & parm cheesetop with toasted and buttered large bread crumbs

This is yummy. A slight variation: just heap all the spinach into a colander. Then drain the pasta on top of it. The result is bright green spinach, perfectly wilted.Do NOT boil the spinachfull clam shell of spinach and saute with (added total of three garlic cloves), olives, chopped tin of anchovies or panchetta.Use linguinitoss together with lemon juice, lemon zest, olive oil, toasted pine nuts & parm cheesetop with toasted and buttered large bread crumbs

I've been making this for years. It's one of my favorite quick-and-easy pasta recipes. Variations: 1) Cut cherry tomatoes in half, squeeze out the seeds, then mix them into the garlic-olive mixture. 2) Sprinkle toasted bread crumbs and/or bacon bits on top of the pasta when it's in the serving bowl. Delicious!

Loved it. Used 1 bunch of spinach, 2 garlic cloves, and 20 olives.

Great. Fast and easy. I cribbed from a similar NYTimes recipe and added ~1/2 cup of torn basil. The only problem I had was that the spinach seemed to clump together. Perhaps I chopped it too much?

I keep a mixture of grated parm, panko bread crumbs, and lemon rind on hand; it's kinda my secret sauce for lots of things. Sprinkled some in this dish. Magnifique.

This was delicious! Modified per several commenters: for 11 oz of pasta: heated olive oil on low heat and simmered two large, sliced cloves of garlic, 2 large mashed anchovies, about 1 1/2 T capers. Then slowly cooked about 1 lb chopped spinach, turning over in olive oil until wilted. Added 15-20 chopped Castelvetrano and Kalamata olives. Put cooked pasta into mix, along with some pasta water to loosen. Finished with lemon zest and focaccia/panko toasted crumbs. Yum!

heap all the spinach into a colander. Then drain the pasta on top of it. The result is bright green spinach, perfectly wilted.

Even easier: use frozen chopped spinach. Slide the frozen cube into a pan with the olive oil and garlic. While the pasta is cooking, the sauce is happening! Add the chopped olives whenever you remember.

Add lemon zest to sauce and then fresh lemon to top with pepper

I have made 100s of unique recipes from this app but this is one I come back to time and time again. So delicious for a quick meal. It can be adjusted for one, two, or a crowd. I up the garlic and olives a bit and often use pecorino instead of Parmesan but it never disappoints. And faster than takeout!

Such a great recipe!!!

Delicious quick and easy! I sliced the spinach, used ~20 olives, added 1/2 lemon zest, 1/2 lemon juice and 1 generous tsp red pepper flakes. Topped with pine nuts and parmesan.

In the first step it needs to say to place the garlic, olives etc in a large serving bowl. Reader can assume these ingredients are just being combined for later use.

Definitely needs Parmesan. And someone suggested lemon… it needs *something.* I used grated Romano cheese in mine. Otherwise I like the simplicity of the recipe.

This doesn't work at all -- ended up with a large puddle of water at the bottom of the pasta!

This wasn't bad, but was a bit bland. It could have definitely used at least some lemon.

Excellent in every way!!!! Wouldn’t change a thing

Kids ate it. Needs capers or lemon or something. Definitely needs Parmesan

Delicious as written. The red pepper flakes really make it—don’t skimp. I used whole-grain thin spaghetti and frozen leaf spinach because that’s what I had. Might try kale or broccolini next time.

4/5/22 very good and easy!

This was a flavor bomb. I will cook the garlic next time—raw garlic is too much for me—and might need to add more…but quite delicious. I tossed it in a pan with a bit of cooking water to tone down the garlic. I used baby spinach and added a bit of Parmesan when serving. Will definitely make this again.

Made this even faster and easier by using frozen steam-in-bag chopped spinach and frozen chopped garlic over frozen tortellini. The wrinkles in the tortellini grabbed the spinach and olives nicely. Cooked the spinach per package instructions and added it to the drained pasta. Very tasty and super easy.