Quick Marinara Pasta Spinach

# What you'll need:

→ Pasta

01 - 12 oz dried spaghetti or penne

02 - Salt, for pasta water

→ Sauce

03 - 2 tbsp olive oil

04 - 3 cloves garlic, minced

05 - 24 oz jar marinara sauce

06 - 5 oz fresh baby spinach

07 - 1/2 tsp red pepper flakes (optional)

08 - Freshly ground black pepper, to taste

→ To Serve

09 - 1/4 cup grated Parmesan cheese (plus more for serving)

10 - Fresh basil leaves (optional)

# Method:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta cooking water, then drain.

02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

03 - Pour marinara sauce into the skillet and bring to a gentle simmer. Add red pepper flakes if desired.

04 - Add fresh spinach to the sauce and cook, stirring, until wilted, about 2 to 3 minutes.

05 - Add drained pasta to the skillet and toss to coat evenly. Adjust sauce consistency by adding reserved pasta water as needed.

06 - Stir in grated Parmesan cheese and season with freshly ground black pepper.

07 - Serve immediately, garnished with additional Parmesan and fresh basil if preferred.

# Expert Advice:

01 -

It tastes genuinely comforting, like someone cared enough to cook but didn't stress about perfection.
Spinach sneaks in without feeling like vegetables are being forced on your plate.
The whole thing takes less time than ordering delivery, with none of the decision paralysis.

02 -

Reserve your pasta water before draining—it's starchy and binds the sauce to the noodles in a way that makes everything silkier.
Don't let the spinach sit in the sauce before adding the pasta, or it will turn an unappetizing shade of olive drab.

03 -