Quick Spinach & Tomato Pasta

October 1997

Your rating: None Average: 3.7 (59 votes)

While the pasta cooks, whip up this vegetable-rich sauce for dinner in minutes.

"Easy to make, but pretty bland. The canned tomatoes give it a weird taste... I'd almost rather use regular spaghetti sauce, then add the spinach to that. Or maybe alfredo? Hmmm... "
Quick Spinach & Tomato Pasta

Makes: 6 servings

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Total Time:


  • 1 pound whole-wheat pasta
  • 1 onion, sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 14-ounce can tomatoes, drained
  • 1 pound frozen spinach
  • Salt & freshly ground pepper, to taste
  • 1/3 cup crumbled feta cheese


  1. Cook pasta in a large pot of boiling salted water until al dente, according to package directions. Meanwhile, heat oil in a large skillet over medium-high heat and sauté onion. Add tomatoes; simmer for 10 minutes. Stir in spinach; heat through. Drain the pasta, toss with sauce and season with salt and pepper. Top with feta.


Per serving: 352 calories; 7 g fat (2 g sat, 2 g mono); 7 mg cholesterol; 60 g carbohydrates; 0 g added sugars; 17 g protein; 16 g fiber; 265 mg sodium; 618 mg potassium.

Nutrition Bonus: Vitamin A (181% daily value), Vitamin C (39% dv), Folate (25% dv), Iron (23% dv), Potassium (18% dv), Calcium (17% dv).

Carbohydrate Servings: 3

Exchanges: 3 starch, 1 vegetable, 1/2 high-fat meat, 1/2 fat

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