Spinach Penne Pomodoro

This is a simple no-frills pasta dish with spinach and tomato sauce and if you were looking for creamy types, you're in the wrong place for this recipe.

This easy-to-assemble pasta dish is very flavorful, and the spinach totally different version from anything that has cream cheese or other creamy ingredients.

Our meatless pasta dish is a favorite summer meal or basically vegetarian however for all the meat eaters out there feel free to make a side of Mom's Italian Meatballs for a side dish.

We love Regional style dishes like these Rigatoni alla Zozzona, and other Roman-style dishes we make often  Cacio e Pepe and of course the fabulous Carbonara all-Roman versions my Grandmother would make that her mom taught her as a child from Rome, Italy.

Although this basic recipe is a tomato sauce, basil, with penne and fresh spinach, adapt it to however you prefer your pasta toppings, there are many to choose from and suggestions below to mix in if you're not fond of spinach.

If you love a simple lighter pasta dish this is one to add to your recipe collection.

Scroll down to our printable recipe card for our easy-to-follow instructions.

Easy Steps to Make this Spinach Penne Pomodoro

1. Heat the oil in a deep Dutch oven and saute the garlic
2. Add the crushed tomatoes some seasonings and wine and simmer
3. In the meantime boil the pasta al dente and keep warm
4. Stir the spinach into the sauce until wilted
5. Toss in the pasta to coat add the fresh basil, top the pasta with grated cheese, and serve

Shopping List (for exact measurements scroll to the printable recipe card)

• penne or your favorite pasta cooked al dente with still a good firm bite drained
• fresh plum tomatoes cleaned and put through the food processor leaving chunks or use canned crushed tomatoes
• fresh minced garlic
• olive oil
• white wine
• salt, and pepper to taste
• fresh basil one or 2 leaves
• fresh spinach washed
• granulated garlic powder
• Optional Garnish: grated Pecorino Romano cheese, red pepper flakes

Tips

• cook any kind of pasta or shape
• cubed eggplant of zucchini is a wonderful addition to this pasta sauteed with the spinach step
• if using root vegetables cook them first before adding them to the sauce 
• any cooked meats you prefer can be mixed into the pan
• use only fresh herbs
• due to the water content, we do not recommend frozen spinach use fresh only
• escarole or arugula are other good substitutions for spinach 
• use only Pecorino Romano freshly grated cheese do not use pre-grated cheeses for best results
• use a good-tasting wine and one you would also drink 
• artichoke hearts and sundried tomatoes are also a wonderful addition to the spinach
• if you prefer to add seafood, most shellfish cooks quickly and you can also add the in with the spinach when cooking 

Pasta Suggestions

1. rigatoni
2. bowties
3. mostaccioli
4. fusilli
5. seashells
6. penne
7. bucatini

Other Sauce Additions and Suggestions

1. cubed eggplant
2. cubed zucchini
3. artichoke hearts
4. sliced onions
5. diced tomatoes
6. cooked escarole or another green you prefer
7. sliced black olives
8. capers
9. mushrooms sliced
10. cooked meats
11. cooked shellfish

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Classic Pasta Dishes

This dish is perfect for any weeknight meal and it cooks up quickly.

Our version of this meal is all vegetarian however any seafood, meats, or other vegetables can be added.


If you would like a chunkier sauce add some diced tomatoes in the sauce while simmering before adding the spinach.

Spinach Penne Pomodoro

Yield: 8

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Fresh spinach, and fresh plum tomato sauce over penne pasta. Meat can be added if you prefer however this is a wonderful vegetarian-style sauce with a pasta dish.

Ingredients

• 8 ounces of penne pasta cooked al dente in salt water (reserving some pasta water a few cups) or your favorite kind of pasta
• 1-28 ounce can of crushed tomatoes
• 3 cloves fresh minced garlic
• 4 tablespoons of olive oil
• 1/2 cup white wine
• salt, freshly cracked pepper to taste
• 2 leaves of fresh basil
• 1 bag of fresh spinach (around 8 to 12 ounces) washed
• 1 teaspoon granulated garlic powder
• Options: cooked meats, cooked shellfish, large cooked shrimp, sliced black pitted olives, cubed eggplant or zucchini artichoke hearts, sliced peppers, mushrooms, or chopped onion,
• Garnish: grated Pecorino Romano cheese

Instructions

1. In a large saucepan or Dutch oven, add 3 tablespoons of olive oil, minced garlic, and saute until fragrant around 2 minutes.
2. Stir in the tomatoes, granulated garlic powder, pepper, and salt if needed to taste plus the wine.
3. Cook for around 15 minutes (add meats, and other vegetables that need to be cooked, except for the spinach).
4. In the meantime boil your favorite pasta in salt water and drain do not rinse.
5. Around 5 minutes before the sauce is done., stir in the spinach and simmer just until wilted.
6. Toss in the pasta to coat in the sauce with spinach, and add the fresh basil.
7. Optional garnish with red pepper flakes fresh cracked black pepper, grated cheese if you like.

Notes

Other Sauce Additions and Suggestions

1. cubed eggplant
2. cubed zucchini
3. artichoke hearts
4. sliced onions
5. diced tomatoes
6. cooked escarole or another green you prefer
7. sliced black olives
8. capers
9. mushrooms sliced
10. cooked meats
11. cooked shellfish

Tips

• cook any kind of pasta you prefer al dente
• cubed eggplant of zucchini is a wonderful addition to this pasta sauteed with the spinach step
• if using root vegetables cook them first before adding them to the sauce 
• any cooked meats you prefer can be mixed into the pan
• use only fresh herbs
• due to the water content, we do not recommend frozen spinach use fresh only
• escarole or arugula are other good substitutions for spinach 
• use only Pecorino Romano freshly grated cheese do not use pre-grated cheeses for best results
• use a good-tasting wine and one you would also drink 
• artichoke hearts and sundried tomatoes are also a wonderful addition to the spinach
• if you prefer to add seafood, most shellfish cooks quickly and you can also add the in with the spinach when cooking 

Nutrition Facts

Calories

221.48

Fat (grams)

8.73 g

Sat. Fat (grams)

1.73 g

Carbs (grams)

27.39 g

Fiber (grams)

2.72 g

Net carbs

24.66 g

Sugar (grams)

3.36 g

Protein (grams)

6.88 g

Sodium (milligrams)

144.34 mg

Cholesterol (grams)

3.9 mg

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