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Pasta with Fresh Spinach and Tomato Basil Marinara

Updated on June 19, 2013

Healthy and Tasty and Easy!

Ready to toss, sprinkle with parmesan cheese and then chow down.
Ready to toss, sprinkle with parmesan cheese and then chow down. | Source

Yum Factor FIVE!

5 stars from 2 ratings of Pasta and Spinach

Pasta Perfect

This recipe uses fresh spinach with a pasta to make a toothsome and flavor packed healthy dinner in just minutes.

This is very easy to put together after a day at work. The pasta and the spinach will cook at the same time. Hold the spinach in the pot to keep it warm while the pasta cooks. This gives you the time to pull together the few other ingredients.

The hot pasta will make the canned (or garden tomatoes) warm enough for the dish. The spinach is already hot. Even though the picture shows the spinach on one side of the dish, I toss the spinach and onion mixture in the dish before serving.

Sprinkle some parmesan cheese on top but be sure to serve a small dish of parmesan cheese on the table. Also, grind some fresh pepper on the dish at the table.

It is a lively flavored dish with plenty of fresh vegetable pow.

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: 4 servings

Few Ingredients



  • 5 C. fresh, Spinach
  • 1 C. chopped onions
  • thin pasta for four
  • 1 can tomatoes with basil
  • 6 leaves fresh basil
  • 2 drizzles (or more) basil flavored olive oil
  • 1/2 C. parmesan cheese

Saute Onions and Chiffonade Fresh Basil


Spinach Cooks in Three Batches

Use a bit of the pasta water if you need water.  The oil in the pan should be enough with the natural oil in the spinach.  Do NOT overcook!
Use a bit of the pasta water if you need water. The oil in the pan should be enough with the natural oil in the spinach. Do NOT overcook! | Source

Easy to Make

  1. Wash and dry the Spinach. Be sure to get all the sand out of the Spinach. No need to chop if the leaves are smaller. If spinach has not been pre-washed, read below for a sure fire way of cleaning farmer's market spinach.
  2. Chop up the onion. Place the onion in a Dutch Oven on already warmed up cooking oil. (vegetable mixed with a lower grade of olive oil is fine)
  3. Boil pasta water. Add pasta and boil per instructions.
  4. Once the onions are soft, begin adding hands full of the spinach. The spinach will cook down. The spinach has enough water in it, so you should not need anymore water. But if you do, take a tablespoon or two from the pasta water. Cook the spinach for only as long as needed to wilt the leaves. Overcooking will diminish nutrients.
  5. Wash and roll the fresh basil leaves. Slice them making a chiffonade (strings) of fresh basil. Open the can of tomatoes with basil.
  6. Drain the pasta once it is cooked. And toss both the tomatoes and the fresh basil with the pasta. Drizzle a bit of basil flavored olive oil on this.
  7. Take the cooked spinach and toss with the pasta mixture. Add parmesan cheese.
  8. Serve with parmesan cheese. Enjoy!

Pasta Ready for Tossing


Tomatoes and Basil Ready to Toss

Chiffonade of basil on top.
Chiffonade of basil on top. | Source


The new word of the day is chiffonade. This means to cut the herbs or vegetables in thin strips.

In the case of the basil leaves, wash them and roll them together and then cut them into thin strips.

Chiffonade is a French term that means rags. It is not be be confused with the French word Chiffonier which means a small chest for hanging clothing in.

Oh those, French.

Popeye Eats His Spinach and hits people!

Spinach Information

Buy green healthy leaves of spinach at the grocery store. I prefer the smaller leaves of spinach as they require less cooking. Cooking the spinach too long will diminish the nutrients in spinach. Unless the spinach has been triple washed, you will need to wash the spinach carefully yourself. Spinach will grow quite well in a sandy soil and because of this the spinach may have sand in the leaves.

An easy way to wash spinach is to rinse it in a colander and then fill a clean sink with clean water. Toss the spinach in the sink, stir the whole sink, and then let the spinach and water sit until the water is still. Then remove the spinach from the water carefully, do not stir up the water. The heavier sand will fall to the bottom of the sink. Rinse the spinach and repeat the procedure if you feel you need to do so.

Spinach is a very tasty and healthy vegetable. Unfortunately, the canned spinach is a green gloppy strong tasting goo. Fresh spinach is a lively crisp vegetable that may be prepared many ways.

Spinach is high in nutritional benefits. It is packed full of vitamin A (lutein which is a reason it is good for your eyesight), vitamin E, and vitamin K. Spinach is a good source of magnesium, manganese, vitamin B12, zinc, folic acid, and omega 3 fatty acids.

The nutrient packed spinach should not be boiled too long as that will reduce the health benefits of the spinach. That is why the younger smaller spinach leaves are easier to work with. Notice that the spinach in this recipe is gently cooked and remains bright green.

According to Dr. Andrew Weil, spinach 'may promote gastrointestinal health, healthy vision, and help prevent osteoporosis, heart disease, colon cancer, and inflammatory disorders.'

Popeye the Sailor Man got his strength from eating his spinach. Poor Popeye, too bad he didn't have someone like you to make him some delectable spinach and pasta. The fresh spinach tastes so much better!


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    • Ceres Schwarz profile image

      Ceres Schwarz 

      5 years ago

      This recipe looks good. I love pasta and this pasta with spinach and tomato basil marinara looks really delicious and tasty as can be seen in the images. Now I want to try some.

    • NMLady profile imageAUTHOR


      5 years ago from New Mexico & Arizona

      Thanks for taking your time and reading my recipe. It is so difficult to motivate myself to cook when it is this hot! (over 100 here!)

    • Vacation Trip profile image


      5 years ago from India

      This looks so delicious. Thank you for sharing.

    • Mhatter99 profile image

      Martin Kloess 

      5 years ago from San Francisco

      Slay me, why don't you. Great recipe. thanks

    • profile image


      5 years ago

      This is definitely a five star dish. Very good, no leftovers with this one.


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