Easy summer pasta with spinach and tomatoes is a quick meal made with fresh ingredients in about 30-minutes!

This pasta with fresh spinach and tomatoes is perfect alongside baked cod with panko, or a refreshing fruit platter.

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Have dinner on the table in 30 minutes with this easy pasta with spinach and tomatoes recipe. This quick pasta dish is meatless and has amazing flavors made from fresh tomatoes, red pepper flakes, garlic, and pine nuts. 

It’s tossed in a light olive oil sauce infused with garlic and lemon juice which is a great option for warmer weather. Serve by itself, paired with a summer squash salad, or add a grilled garlic shrimp.

Another summer favorite! These hot summer days welcome recipes with bright flavors that are easy to make. This pasta with homemade pesto or creamy tomato chicken recipe is another recipe that is ideal for warmer weather.

Reasons to Love Spinach Tomato Pasta

  • Perfect for Summer – The fresh produce and bright flavors are complimentary to warm weather, especially after a long hot summer day.
  • Quick! – This pasta dinner is ready in under 30 minutes without any extra prep required, similar to our shrimp lemon pasta.
  • Fresh Ingredients – Fresh spinach, grape tomatoes, garlic, lemon juice, and parsley make this pasta dish elegant, delicate, and oh-so-tasty!
  • One Pot Pasta – Skip using multiple pans and make the sauce in the same pot as the noodles after they are done cooking. Then, toss the spaghetti into the sauce with spinach, cheese, and tomatoes.


This 30-minute meal is so simple with just a few ingredients and has ample flavor! This recipe keeps the pasta light by using olive oil instead of butter and the freshest components.

ingredients for pasta with spinach and tomatoes.
  • Dry spaghetti – or another pasta of choice.
  • Garlic – use fresh garlic for the best flavor.
  • Spinach – baby spinach is a little more tender than regular spinach, but you can use either one.
  • Grape tomatoes – cherry tomatoes can also be used instead.
  • Parmesan cheese – use grated cheese instead of shredded so it doesn’t clump together when added to the warm pasta.
  • Pine nuts – pine nuts add a nutty crunch to the pasta. 
  • Lemon juice – freshly squeezed lemon juice is used to help take the bitter flavor out of the spinach. Plus, tomatoes, pasta, and lemon juice is an incredible flavor combination.
  • Seasoning – red pepper flakes, basil, salt, and pepper.

See the recipe card for quantities.


There are just a few steps to making this pasta dinner recipe.

  • Cook pasta according to package. Reserve some of the pasta water and drain the rest.
two cooking pot images showing spaghetti in water in one, and drained spaghetti in second.
  • Heat olive oil in a large pan and cook tomatoes until they begin to soften. Add garlic and red pepper flakes.
two saucepan photos showing grape tomatoes in one, and cooked tomatoes with garlic in second.
  • Add the spinach and sauté until wilted. Squeeze in fresh lemon juice.
two pan photos showing baby spinach in one, and cooked baby spinach with tomatoes in second.
  • Add the cooked pasta with some of the reserved water. Stir in Parmesan cheese and pine nuts.
two saute pan photos showing spaghetti with sauce in one, and parmesan cheese over spaghetti and sauce in second.

Recipe Tips

This beautifully colored vegetarian spinach pasta with grape tomatoes is hearty from the noodles and also a very light dinner option, just like our sundried tomato spinach pasta.. Crazy combination, but it works! Here are a few tips for a delicious pasta recipe.

  • Use a different tomato – Switch out the grape tomatoes for cherry tomatoes. Cherry tomatoes will be juicier than the latter, but still great for fresh tomato pasta.
  • Toast pine nuts – Step it up a notch by toasting the pine nuts first. This deepens their flavor and only takes a minute to do.
  • Choose your pasta – You can use spaghetti noodles or another long thin pasta, penne, or farfalle for this spinach and tomato pasta recipe. For low-carb-option try spaghetti squash and use the same method as in our twice-baked spaghetti squash recipe.
spaghetti with fresh tomato sauce in a bowl with a side of fork.

How to Serve

Enjoy a plate of this tomato and spinach spaghetti by itself as a wholesome vegetarian dinner. You can also pair it with a side or add meat to it if you’d like. Here are a few ideas:

How to Store

Store leftovers in an air-tight container for up to 3 days in the refrigerator. Reheat on the stovetop with a splash of chicken broth or white wine.

Recipe FAQs

Can I use a different pasta?

Feel free to use any type of pasta you like. I like spaghetti noodles in this dish but penne, farfalle, gemelli, or ziti. You can also use whole wheat or gluten-free pasta.

Can I use frozen spinach?

Yes. You can add about 8-10 ounces of frozen spinach that has been thawed and squeezed of its excess moisture instead of fresh spinach.

If you tried Pasta with Spinach and Tomatoes or any other recipe on my website, please leave a star rating and let me know how you like the recipe in the comments below.

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spaghetti with tomatoes and spinach in a saute pan.

Pasta with Spinach and Tomatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Katya
  • Prep Time: 10 min
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4-6 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Italian


Easy 30-minute pasta dish with baby spinach and fresh tomatoes. It’s so light, yet flavorful meatless meal to make in the warmer months.


Units Scale
  • 8 oz. dry spaghetti or pasta of choice
  • 1/4 cup olive oil
  • 1 cup grape or cherry tomatoes, halved
  • 4 garlic cloves, minced
  • 1/4 tsp. red pepper flakes
  • 56 oz. fresh baby spinach
  • 1/2 lemon, plus extra to taste
  • 1/3 cup freshly grated Parmesan cheese, plus extra for serving
  • 2 Tbsp. toasted pine nuts
  • Fresh basil, for garnish
  • Kosher salt and fresh ground black pepper


  1. Cook spaghetti in salted water according to package directions. Reserve 1/4 cup of pasta water and drain the rest.
  2. Heat olive oil in a large saute pan over medium heat. Add tomatoes with a pinch of salt and pepper. Cook for about 5 minutes or until the tomatoes begin to break down and soften.
  3. Add garlic and red pepper flakes and cook for 30 seconds or just until fragrant.
  4. Stir in spinach and cook, stirring, until the spinach is wilted. Squeeze lemon juice over the spinach. 
  5. Add drained spaghetti and some of the reserved pasta water, and toss to coat with the sauce. Add Parmesan cheese, pine nuts, and more pasta water if needed. Taste for salt and pepper. Serve garnished with fresh basil and more Parmesan cheese.


  • Pasta: Feel free to use any type of pasta of choice for this recipe.
  • Parmesan cheese: Buy a chunk of Parmesan and grate it yourself. It will melt and taste so much better!
  • Making this recipe: This recipe is pretty quick to make. It helps to have all of the ingredients measured and prepared before starting. Make sure to get going on your pasta first so it’ll finish cooking with the sauce.


  • Serving Size:
  • Calories: 333
  • Sugar: 1.1 g
  • Sodium: 259.2 mg
  • Fat: 17.5 g
  • Carbohydrates: 30.3 g
  • Protein: 15.7 g
  • Cholesterol: 9.6 mg

Recipe originally published January 2015 but has since been updated.