This 30-minute spinach spaghetti recipe is loaded with tender pasta twirled in a creamy garlic and parmesan sauce blitzed with buttery sauteed spinach!
Why this recipe works
There’s really no better way to get your greens in than to toss them with some pasta, am I right? On a more serious note, this spinach spaghetti recipe is super simple and comes together in around 30 minutes. But just because it’s simple doesn’t mean it isn’t super flavorful. Garlic, butter, shallots, and parmesan cheese make the sauce rich, silky, and oh so creamy.
Blitz all of that with some buttery sauteed spinach and pour it over cooked pasta. Now you have a garlic spinach spaghetti dish with some real flavor and vibrant color. I absolutely love the little bits of texture the spinach adds to the sauce.
RELATED – I would imagine you’d love our spinach fettuccine and pesto pasta if you’re here right now.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SPINACH – Fresh, raw spinach is best for this recipe. I would avoid using frozen if possible, as it’s a bit too watered down.
PASTA – This recipe calls for pasta that is already cooked, so take that into account when prepping your ingredients. After draining your cooked pasta, you can rinse it with cool water to stop the cooking process and then add it back to a pot or large bowl of room-temperature water until you need it. Alternatively, you can toss the cooked pasta with a small amount of olive oil. Either method will keep the pasta from sticking together while you prepare the rest of the recipe.
How to Make Spinach Spaghetti
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cook spaghetti noodles to al dente. Reserve 1/2 cup of the pasta water and drain off the rest. Toss noodles with a teaspoon of olive oil to keep them from sticking together. Set aside.
- To a skillet over medium-high heat, add butter, garlic, and shallots. Saute for 1-2 minutes.
- Add spinach, a couple of handfuls at a time, stirring with a rubber spatula until it begins to wilt.
- Sprinkle in garlic salt, onion powder, and black pepper. Stir together and continue cooking until completely wilted.
- Remove spinach mixture from the skillet and place in a mini food chopper or blender. Add grated parmesan cheese and blend until no large chunks remain, scraping down sides once halfway through.
- Add cooked spaghetti noodles and pureed spinach mixture to the skillet over low heat. Heat just until warmed through. Use small amounts of the reserved pasta water only if you need it to loosen the mixture.
Frequently Asked Questions & Expert Tips
Sure, absolutely. It doesn’t technically matter what size spinach you use, as we’ll be blitzing it after all. However, baby spinach and mature spinach do have slightly different flavor profiles, so keep that in mind. I’ve found that regular spinach has a deeper flavor, whereas baby spinach is a tad sweeter. Both taste great in this dish! Go with what you prefer the most.
Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the microwave, adding a dash of water if needed to help moisten.
Serving Suggestions
Serve spinach spaghetti with some crusty hunks of bread or garlic bread on the side. I personally like to add a few shakes of red pepper flakes and extra shredded parmesan cheese as garnish. Enjoy!
More Pasta Recipes
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Spinach Spaghetti
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 10 ounces spaghetti noodles 283g
- 2 Tablespoons butter
- 1 Tablespoon minced garlic
- ½ cup minced shallots about 1 large or 2 medium shallots
- 10 ounces raw spinach leaves
- ½ teaspoon garlic salt
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ⅓ cup grated parmesan cheese
Optional Garnish
- red pepper flakes
- shredded parmesan cheese
Things You’ll Need
- Mini food chopper or blender
Before You Begin
- After draining your cooked pasta, you can rinse it with cool water to stop the cooking process and then add it back to a pot or large bowl of room-temperature water until you need it. Alternatively, you can toss the cooked pasta with a small amount of olive oil. Either method will keep the pasta from sticking together while you prepare the rest of the recipe.
- You can use salted or unsalted butter for this recipe.
- If you love the flavor of basil, you can toss a handful of basil leaves in with the spinach for a different twist on flavor!
Instructions
- Cook spaghetti noodles to al dente. Reserve 1/2 cup of the pasta water and drain off the rest. Optionally toss noodles with a teaspoon of olive oil to keep them from sticking together. Set aside.10 ounces spaghetti noodles
- To a skillet over medium-high heat, add butter, garlic, and shallots. Saute for 1-2 minutes.2 Tablespoons butter, 1 Tablespoon minced garlic, 1/2 cup minced shallots
- Add spinach, a couple of handfuls at a time, stirring with a rubber spatula until it begins to wilt.10 ounces raw spinach leaves
- Sprinkle in garlic salt, onion powder, and black pepper. Stir together and continue cooking until completely wilted.1/2 teaspoon garlic salt, 1 teaspoon onion powder, 1/2 teaspoon black pepper
- Remove spinach mixture from the skillet and place in a mini food chopper or blender. Add grated parmesan cheese and blend until no large chunks remain, scraping down sides once halfway through.1/3 cup grated parmesan cheese
- Add cooked spaghetti noodles and pureed spinach mixture to the skillet over low heat. Heat just until warmed through. Use small amounts of the reserved pasta water only if you need it to loosen the mixture.
Expert Tips & FAQs
- Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the microwave, adding a dash of water if needed to help moisten.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Joselyne Ibarra says
This pasta recipe was so easy and delicious! My fiancé is a picky eater and my housemate is vegan. This makes pasta nights very difficult. I worried about the color of the sauce because god forbid my fiancé has to eat something that looks “off” and had to substitute vegan butter and vegan cheese for this, but they were both very happy with the results. It is such a relief to find so many good recipes in one place. This site is my automatic go to when I need something that is beginning cook friendly. Pregnant me is also so grateful that this recipe is not too demanding of me and that the serving last long enough to ensure I have something healthy on standby!
Amanda Davis says
I’m so glad this recipe worked out for everyone in your home—even with the substitutions! It means a lot to hear that it made things easier for you, especially during such a special time. Thank you for trusting our site as your go-to!
Karen M says
Excellent recipe. Quick and easy to make and so flavourful. Will make this again.
Amanda Davis says
We are so glad you loved it Karen, thank you so much for trying the recipe!