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    Tomato and Spinach Pasta

    By Julia | Updated: Aug 01, 2023 | Published: Aug 01, 2023 | 16 Comments

    6.8K shares
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    This post may contain affiliate links. For more information, please see our affiliate policy.

    What makes this Tomato and Spinach Pasta different from all the other recipes? This meatless, Mediterranean-style pasta is healthy and packed with fresh ingredients (cherry tomatoes, spinach, capers, kalamata olives, green olives, garlic, lemon juice)! This recipe has no cream, no heavy cream, no half-and-half. The pasta is smothered in a delicious lemon garlic butter sauce. The whole dish comes together fast in 30 minutes and makes a delicious and satisfying meatless main course. You can also serve it as a side dish with your favorite meats (protein). This impressive, restaurant-quality meal can be easily made at home! All you need are just a few simple ingredients and minimal prep.

    tomato spinach fettuccine pasta with olives, capers - in a cast iron skillet.

     

    Tomato Spinach Pasta

    This pasta is one of those recipes that take only 30 minutes to make yet it looks fancy and presentable like a gourmet entree from a high-end restaurant. This home-cooked meal features fresh and colorful ingredients: tomatoes, spinach, garlic, olives, and capers. The fettuccine pasta is smothered with these fresh vegetables in a delicious lemon garlic butter sauce. It's perfect for a busy family weekday or date night. It quickly became a favorite meatless pasta dish among my family and friends.

    Meatless main course or side dish

    I love the versatility of this simple recipe. Tomato spinach pasta can be served alone, as a meatless main course. Or, make it as a side dish to your favorite proteins, such as this cilantro lime honey garlic salmon, or with pan-seared skinless boneless chicken thighs. It will also make a delicious side to garlic butter shrimp. This Mediterranean-style recipe is healthy, meatless, vegetarian, dairy-free, and packed with veggies. It can easily be made gluten-free by using gluten-free pasta.

    tomato spinach fettuccine pasta with olives, capers - in a cast iron skillet.

    Ingredients you need

    • Pasta. I used fettuccine. My other favorite types of pasta are spaghetti, bucatini, angel hair pasta, and linguine.
    • Olive oil. Use an extra virgin olive oil, as you will be gently cooking the vegetables with it so you want a high-quality olive oil.
    • Butter. I added a small amount of salted butter only at the very end, on low heat, to create a light garlic butter sauce. Add more butter if you like.
    • Garlic. I used a generous amount of garlic - 5 large cloves minced. The garlic really mellows down in flavor when cooked, and it definitely adds a ton of flavor to this tomato and spinach pasta.
    • Lemon juice. I recommend using freshly squeezed lemon juice (about half a lemon) for the bright flavor!
    • Tomatoes. I used grape (or cherry) tomatoes of 2 colors. They make a beautiful presentation. You can certainly use regular tomatoes, too.
    • Spinach. I used fresh spinach that I wilted directly in the same pan as the rest of the ingredients.
    • Olives. Use pitted kalamata and green olives.
    • Capers add salty and briny flavor + create a beautiful presentation.
    • Red pepper flakes add a little bit of heat.
    • Salt and pepper - add those to taste!

    Storage Tips

    • Fridge. Keep tomato and spinach pasta refrigerated in an airtight container for up to 4 days! What's not to love?!
    • Freezer. You can freeze this dish for up to 1 month.

    How to reheat

    • Stove-top. Reheat spinach and tomato pasta over low-medium heat in any kind of appropriately sized cooking pan. Add a small amount of olive oil when reheating, and stir often.
    • Microwave oven. Reheat the leftovers in a deep, high-sided microwave-safe dish (bowl) for about 30 seconds. Remove from the microwave oven, stir everything well. Return to the oven and reheat for 30 more seconds or more, until heated through.

    Can you freeze it?

    Yes, this tomato and spinach pasta freezes really well since it doesn't have any cream or cheese. It's a perfect recipe for your weekly or monthly meal prep! While this meal can be frozen with tomatoes in it, you can also freeze it without the fresh tomatoes, and add them only when serving.

    Substitutions, variations, and add-ins

    • Pasta. I recommend any type of pasta with long strands, such as spaghetti, fettuccine, pappardelle, or linguine pasta. But, really, you can use any kind of pasta you like.
    • Spinach. Use fresh or frozen spinach. You can also use kale or arugula.
    • Add veggies. Add sliced bell peppers, mushrooms, asparagus, artichokes, or sun-dried tomatoes.
    • Lime or lemon will work great. Freshly squeezed juice is always the best!
    • Make this gluten-free by using gluten-free pasta.
    • Cheese. Add grated Parmesan, Asiago, Mozzarella cheese, or crumbled Feta cheese.
    • Add cream. Just a splash of heavy cream is enough.

    What to serve with it

    • A crusty slice of Italian bread (or olive bread) will be delicious with this tomato and spinach pasta. Also, serve a simple fresh salad. Here are some ideas:
    • Greek Salad
    • Simple Spinach Salad
    • Beet Salad with Spinach and Honey-Mustard Lemon Dressing
    • Italian Salad with Spinach, Arugula, Sun-Dried Tomatoes, Artichokes, Cherry Tomatoes, Pine Nuts
    • Avocado Mango Salad

    Other meatless Mediterranean-style pasta recipes

    • Greek Orzo
    • Pesto Pasta Salad with Tomatoes, Cucumber, and Mozzarella cheese
    • Sun-Dried Tomato and Spinach Orzo
    • Peach Pasta Salad with Arugula and Tomatoes
    • Italian Ravioli
    • Spinach and Mushroom Ravioli
    tomato and spinach fettuccine pasta with capers and olives - in a cast iron skillet.
    4.39 from 145 votes

    Tomato and Spinach Pasta

    What makes this Tomato and Spinach Pasta different from all the other recipes? This meatless, Mediterranean-style pasta is healthy and packed with fresh ingredients (cherry tomatoes, spinach, capers, kalamata olives, green olives, garlic, lemon juice)! This recipe has no cream, no heavy cream, no half-and-half. The pasta is smothered in a delicious lemon garlic butter sauce. The whole recipe comes together fast in 30 minutes. Serve it as a meatless main course or a side dish with your favorite meats (protein).
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Italian, Mediterranean
    Servings 4 people
    Calories per serving 486 kcal
    Author: Julia

    Ingredients

    • 12 oz pasta fettuccine or other long pasta
    • 2 tablespoons olive oil
    • 5 cloves garlic minced
    • 10 oz cherry tomatoes red and yellow, halved
    • 5 oz fresh spinach
    • ⅓ cup Kalamata olives pitted, sliced
    • ¼ cup green olives pitted, sliced
    • 2 tablespoons salted butter
    • 2 tablespoons freshly squeezed lemon juice or more, to taste
    • 3 tablespoons capers drained, divided
    • ¼ teaspoon red pepper flakes
    • salt and freshly ground black pepper to taste
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    Instructions 

    Cook pasta

    • Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Drain.
    • Proceed with the rest of the recipe while you wait for the water to boil and while the pasta cooks.

    Make the sauce and assemble

    • Heat a large high-sided skillet over low-medium heat. Add olive oil, minced garlic, half of the cherry tomatoes (saving the other half of tomatoes for later), and 1 tablespoon of capers. Cook on low-medium heat, stirring, for 4 minutes.
    • Add fresh spinach, and cook for a couple of minutes on low-medium heat until spinach wilts.
    • Add the remaining half of the tomatoes.
    • Add sliced olives.
    • Add cooked drained pasta and butter.
    • Squeeze lemon juice over pasta and stir.
    • Season with salt and freshly ground black pepper.
    • Sprinkle the remaining 2 tablespoons of capers over the pasta. Season with salt, freshly ground black pepper, and red pepper flakes.

    Nutrition

    Nutrition Information
    Tomato and Spinach Pasta
    Amount per Serving
    Calories
    486
    % Daily Value*
    Fat
     
    17
    g
    26
    %
    Saturated Fat
     
    5
    g
    31
    %
    Trans Fat
     
    0.2
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    9
    g
    Cholesterol
     
    15
    mg
    5
    %
    Sodium
     
    562
    mg
    24
    %
    Potassium
     
    580
    mg
    17
    %
    Carbohydrates
     
    71
    g
    24
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    13
    g
    26
    %
    Vitamin A
     
    3968
    IU
    79
    %
    Vitamin C
     
    30
    mg
    36
    %
    Calcium
     
    83
    mg
    8
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword tomato spinach pasta
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

    tomato spinach fettuccine pasta with olives, capers - in a cast iron skillet.

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      Recipe Rating




    1. Toni

      February 20, 2025 at 8:52 pm

      Easy to make delicious no left overs !

      Reply
      • Julia

        February 25, 2025 at 4:24 pm

        So happy to hear that, Toni! 🙂

        Reply
    2. Sandy

      September 08, 2024 at 3:48 pm

      Love this recipe, the bite of the olives and capers will give this dish exceptional flavor. I’ve made this often sometimes subbing the spinach with bok Choi .
      Love to see more dishes without cheese as my husband is lactose intolerant,
      Thank you for sharing.

      Reply
      • Julia

        September 16, 2024 at 7:19 pm

        So glad you tried and enjoyed this pasta dish, Sandy! I have quite a few recipes that are free of cheese and cream (some of them might have butter but you can easily replace butter with olive oil or other lactose-free alternatives):

        https://juliasalbum.com/recipe-collection-4/

        Reply
    3. Kathy

      June 19, 2024 at 9:04 pm

      Delicious, fresh, tasty and it’s a fast and easy recipe. I put in more spinach because I wanted to use it up. It was a terrific meal.

      Reply
      • Julia

        June 19, 2024 at 10:00 pm

        Thank you, Kathy, for your terrific review - I appreciate it. 🙂

        Reply
    4. Susan Fournier

      June 14, 2024 at 4:47 pm

      Do you have any gluten/dairy free recipes?

      Reply
      • Julia

        June 15, 2024 at 7:11 pm

        Hi Susan, I do, but I need to work on categorizing them better. Most of my pasta recipes can be easily converted to be gluten-free by using GF pasta.

        Also, you can use unsweetened coconut milk instead of cream in many of my recipes.

        And, simply use olive oil instead of butter.

        Reply
    5. Irene

      April 12, 2024 at 11:29 pm

      Very tasty. Didn’t have capers so I skipped. Added a sprinkler of feta on top instead. Delicious.

      Reply
      • Julia

        April 13, 2024 at 10:26 am

        I love the addition of feta! 🙂

        Reply
    6. Lesley

      January 11, 2024 at 6:31 pm

      Make this regularly the family loves it, it’s easy and quick and leftovers are even tastier the next day.

      Reply
      • Julia

        January 13, 2024 at 1:35 pm

        That makes me so happy, Lesley. 🙂 Thank you for your feedback. ❤️

        Reply
    7. Lori

      August 31, 2023 at 10:00 am

      I simply LOVE this dish as did my husband! I should have doubled the recipe he liked it so much! Can I use Gluten free pasta in it? And how far ahead can I prepare this?
      Thank you!

      Reply
    8. Lesley

      August 13, 2023 at 6:33 pm

      This is a new favourite for us. So easy and flavourful! We loved it!!!

      Reply
    9. Stacy

      August 10, 2023 at 8:02 am

      Easy and so delicious! Modified by adding chicken….started recipe by pan frying cut up chicken tenders with McCormick salt-free bell pepper & garlic seasoning…then added tomatoes, etc. Also used whole wheat thin spaghetti. Plan to increase tomatoes and spinach next time, but was still yummy as is. Husband loved it…said he’d order if it was on the menu at our favorite restaurant.

      Reply
    10. Audrey

      August 06, 2023 at 3:03 pm

      So delicious!! I made a half recipe, with a bit more than half of the garlic and olives. I added the zest of that half lemon, and extra veggies - chopped mushrooms, red & green peppers, omitted the red pepper flakes. Served with green salad, cold cocktail shrimp and buns on the side. More than enough for 2, with leftovers for another day. Will try to freeze one portion.

      Reply

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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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