Best 8 Spinach Linguine With Tomato Sauce Recipes

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Indulge in a culinary journey with our delectable Spinach Linguine with Tomato Sauce. This vegetarian delight combines the vibrant flavors of fresh spinach, juicy tomatoes, and aromatic herbs, creating a harmonious symphony of taste. The linguine pasta, cooked to al dente perfection, serves as the perfect canvas for the rich and tangy tomato sauce, while the tender spinach adds a vibrant green hue and a boost of nutrition. This enticing dish is a symphony of flavors and textures, sure to tantalize your taste buds and leave you craving for more.

Accompanying this main course are two equally enticing recipes. The Spinach and Ricotta Stuffed Shells offer a delightful combination of creamy ricotta, spinach, and Parmesan cheese, encased within delicate pasta shells. Baked to perfection, these stuffed shells are a hearty and comforting meal that will surely impress your loved ones. For a lighter and refreshing option, try the Spinach and Feta Salad, where crisp spinach leaves are tossed with tangy feta cheese, sweet cherry tomatoes, and a zesty lemon-tahini dressing. This vibrant salad is a perfect side dish or a standalone meal for those seeking a healthier choice.

Here are our top 8 tried and tested recipes!

LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM SAUCE



Linguine with spinach and sun-dried tomato cream sauce image

Linguine with spinach and sun-dried tomato cream sauce takes only 30 minutes to make! This simple Italian pasta requires only ingredients! This creamy linguine is a perfect weeknight dinner! Serve it as-is or with grilled chicken or seafood.

Provided by Julia

Categories     Main Course

Time 30m

Number Of Ingredients 9

8 oz linguine
1/3 cup sun-dried tomatoes (, chopped)
3 cloves garlic (, minced)
1 cup half-and-half
1 cup Parmesan cheese (, shredded)
1/4 teaspoon paprika
1/4 teaspoon salt
6 oz spinach
5 basil leaves (fresh, finely chopped)

Steps:

  • Cook linguine according to package instructions. Drain.
  • Heat 1 tablespoon of olive oil in a large skillet on medium heat.
  • Add chopped sun-dried tomatoes and minced garlic. Cook on medium heat for about 30 seconds, constantly stirring.
  • Add 1 cup of half-and-half, paprika, and 1/4 teaspoon of salt. Bring to boil and reduce to simmer.
  • Add 1/2 cup of shredded Parmesan cheese (half of what the recipe calls for). Stir for about 30 seconds or longer until the cheese melts. If the sauce is too thin, gradually add more cheese. Keep stirring around all of the skillet for a couple of minutes.
  • Note: if the sauce gets too thick, add more half-and-half.
  • Add spinach. Keep stirring on medium heat until the spinach wilts, about 1 minute.
  • Add cooked and drained linguine to the sauce. Stir well.
  • Taste the linguine and add more salt, if needed. Top with finely chopped fresh basil leaves.

Nutrition Facts : Calories 424 kcal, Carbohydrate 53 g, Protein 20 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 39 mg, Sodium 630 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

EASY TOMATO AND SPINACH PASTA



Easy Tomato and Spinach Pasta image

Easy Tomato and Spinach Pasta! Loaded with juicy cherry tomatoes, fresh spinach, olive oil, and a kick of red pepper flakes! This quick and easy pasta recipe is fast, flavorful, and budget friendly!

Provided by Ashley Manila

Categories     Dinner

Time 35m

Number Of Ingredients 10

1 lb penne (or your preferred pasta variety)
1/2 cup olive oil
1/4 teaspoon crushed red pepper flakes (optional)
2 pints grape tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
6 cloves garlic, thinly sliced
1 cup white wine or chicken broth
2 cups fresh spinach
Parmesan cheese, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil over medium-high heat.
  • Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the crushed red pepper flakes, tomatoes, salt, and pepper, and cook until the tomatoes begin to burst and give off their juices, about 9 to 10 minutes. Use a wooden spoon to gently press the tomatoes if they're not bursting on their own.
  • Add in the garlic and cook for 1 minute, or until fragrant. Stir in the wine and bring to a boil, then reduce the heat to a simmer and cook for 5 minutes. Finally, stir in the spinach and cook until slightly wilted.
  • In the meantime, add the penne into the boiling water and cook for 9 to 10 minutes, or until al dente.
  • Drain the pasta, reserving a 1/2 cup of the pasta water.
  • Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Taste and add additional salt and pepper, if needed.
  • Remove from heat and divide among serving bowls. Top with cheese and serve at once!

TORTELLINI WITH TOMATO SPINACH CREAM SAUCE



Tortellini with Tomato Spinach Cream Sauce image

I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too. -Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) petite diced tomatoes, undrained
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1 teaspoon dried basil
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream
1 package (19 ounces) frozen cheese tortellini
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.

Nutrition Facts : Calories 404 calories, Fat 22g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 810mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.

FRESH SPINACH AND TOMATO PASTA



Fresh Spinach and Tomato Pasta image

This fresh spinach and tomato pasta recipe has a light yet mouthwatering garlic butter sauce! It's bright, simple to make, and great for summer weeknights.

Provided by Natasha Bull

Categories     Main Course

Time 30m

Number Of Ingredients 9

8 ounces pasta (I used linguine)
1 tablespoon olive oil
3 tablespoons butter
5-6 cloves garlic (minced)
12 ounces little tomatoes (grape, cherry, etc.) (cut in halves)
1/4 teaspoon Italian seasoning
2 cups (packed) fresh baby spinach
1/2 cup freshly grated parmesan cheese
Salt & pepper (to taste)

Steps:

  • Boil a salted pot of water for the pasta and cook it al dente according to package directions.
  • Meanwhile, when the pasta is about 10 minutes away from being cooked, start the sauce. Add the olive oil and butter to a skillet over medium-high heat.
  • Add the garlic, tomatoes, and Italian seasoning to the skillet and cook until the tomatoes have become very soft (about 4-5 minutes). You may need to turn the heat down a bit (don't let all the liquid bubble off).
  • Stir in the spinach and let it cook for a minute or two until it's wilted.
  • Reserve 1/4 cup of the hot pasta water and add it to the skillet, then drain the pasta and add it to the skillet, along with the parmesan cheese. Toss the pasta with the sauce (ensure the parm has melted in smoothly), season with salt & pepper, and serve immediately.

Nutrition Facts : Calories 395 kcal, Carbohydrate 48 g, Protein 14 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 34 mg, Sodium 286 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

SPINACH TOMATO LINGUINE



Spinach Tomato Linguine image

Chock-full of garden freshness, this colorful toss makes an excellent side dish or meatless entree. "Sometime I substitute penne pasta and add cooked chicken for a heartier main meal," says Rosemary Averkamp of Genoa, Wisconsin. "Using garlic-flavored feta cheese is a great touch."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

8 ounces uncooked linguine
3 cups chopped seeded plum tomatoes
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped green onions
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon garlic salt
4 ounces crumbled feta cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the tomatoes, spinach and onions in oil until tomatoes are softened. Sprinkle with salt and garlic salt. Reduce heat. Stir in the cheese; until heated through., Drain linguine; transfer to a serving bowl. Add tomato mixture; toss to coat.

Nutrition Facts : Calories 357 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 646mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

SPAGHETTI WITH TOMATO SAUCE AND SPINACH



Spaghetti With Tomato Sauce and Spinach image

Make and share this Spaghetti With Tomato Sauce and Spinach recipe from Food.com.

Provided by debbieleafblad

Categories     Spaghetti

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 tablespoons olive oil
3 -4 garlic cloves, crushed
1 teaspoon red pepper flakes
28 ounces crushed tomatoes or 28 ounces spaghetti sauce
1/2 lb Baby Spinach, thoroughly washed and dried, steams removed
1 lb spaghetti
1/4 cup grated parmesan cheese

Steps:

  • Saute garlic and red pepper flakes in oil until garlic is golden. Add tomatoes or sauce and cook, covered 10 minutes. Add spinach and cook 2 minutes. Add cooked spaghetti to the sauce and heat for 1 minute. Sprinkle with cheese.

Nutrition Facts : Calories 608.2, Fat 14.3, SaturatedFat 2.9, Cholesterol 5.5, Sodium 572.1, Carbohydrate 100.8, Fiber 7.8, Sugar 9.7, Protein 20.6

FASTEST PASTA WITH SPINACH SAUCE



Fastest Pasta With Spinach Sauce image

The very best pasta is often the simplest. Jack Bishop, the author of "The Complete Vegetarian Cookbook," has refined his technique for pasta and vegetable sauce to breathtaking efficiency: He cooks the greens with the pasta and adds the seasonings at the last minute. While the pasta is cooking, Mr. Bishop prepares the seasonings. Allow at least a gallon of water to a pound of pasta, because you need a large pot to accommodate the greens and because, if there is too little water, the addition of the greens will slow the cooking too rapidly.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, pastas, main course

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 7

1 clove garlic
1/2 teaspoon crushed red pepper flakes, or to taste (optional)
About 15 calamata or other olives, pitted and roughly chopped
1/4 cup plus 1 tablespoon extra virgin olive oil
1 pound long pasta, like linguine
1 pound spinach, washed, tough stems removed, roughly chopped
Salt and freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil, and salt it. Meanwhile, mince the garlic as finely as possible and combine it in the bottom of a warm bowl with the red pepper flakes, olives and olive oil.
  • Place the pasta in the pot, and cook until it is nearly done (test it for doneness by tasting). Plunge the spinach into the water, and cook until it wilts, less than a minute. Drain quickly, allowing some water to cling to the pasta, and toss pasta and spinach in the bowl with the garlic and olive mixture. Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 20 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 598 milligrams, Sugar 4 grams

SPINACH AND TOMATO SAUCE



Spinach and Tomato Sauce image

My mother in-law is an awesome cook and this was the first meal she made for me when my husband and I were dating. Since then anyone I have ever made this for raves about it and makes it themselves. My kids absolutely love it (they are 5 and 7) and the spinach doesn't scare them away. Even our black lab knows when it's being served for dinner and waits to lick the plates, although there is not much left at the end of this meal. .

Provided by Jennifer D.

Categories     Low Cholesterol

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 (14 ounce) package fresh spinach (stems removed)
3 (14 1/2 ounce) cans petite diced tomatoes (not drained)
3 chicken bouillon cubes
1 pinch sugar
fresh basil, to taste
salt and pepper
1 lb thin spaghetti

Steps:

  • Wash and remove stems of spinach, place in a large pot and fill a quarter of the way with water, add salt if desired.
  • Bring to a boil and press down spinach, as it wilts, into boiling water.
  • Cover for 5 minutes. Than drain and remove most of the water but not necessary to remove all. Set aside.
  • Heat olive oil in medium saucepan, cook diced onion and garlic 5 -7 minutes just until translucent.
  • Add diced tomatoes, bouillon cubes, basil, pinch of sugar and Salt and pepper to saucepan.
  • Bring to just a boil than lower heat to medium low and cook for 20 minutes.
  • While that's cooking use the same pot that you boiled the spinach in to boil more water for your pasta and cook according to package directions.
  • Chop already cooked spinach.
  • During the last 5 minutes of cooking pasta add the spinach to your tomato sauce.
  • Drain pasta and put back into pot, add a ladel full of sauce and mix so spaghetti does not stick together.
  • Place pasta on serving plates and spoon sauce over pasta.
  • Sprinkle with Romano cheese and serve.

Nutrition Facts : Calories 393.4, Fat 7.2, SaturatedFat 1.1, Cholesterol 0.3, Sodium 552.5, Carbohydrate 64.6, Fiber 4.4, Sugar 6.8, Protein 19.6

Tips:

  • Use fresh ingredients: Fresh spinach, tomatoes, and garlic will give your dish the best flavor.
  • Cook the spinach properly: Spinach cooks very quickly, so be careful not to overcook it. Otherwise, it will become wilted and mushy.
  • Use a good quality tomato sauce: You can use a store-bought tomato sauce or make your own. If you're using a store-bought sauce, choose one that is made with high-quality ingredients and has a good flavor.
  • Add some Parmesan cheese: Parmesan cheese is a classic addition to spinach linguine with tomato sauce. It adds a salty, nutty flavor that complements the other ingredients well.
  • Serve immediately: Spinach linguine with tomato sauce is best served immediately after it is cooked. The pasta will start to absorb the sauce and become soggy if you let it sit for too long.

Conclusion:

Spinach linguine with tomato sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. With a few simple tips, you can make this dish even better. So next time you're looking for a quick and easy pasta dish, give spinach linguine with tomato sauce a try!

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