Quick Marinara Pasta Spinach

# What you'll need:

→ Pasta

01 - 12 oz dried spaghetti or penne

02 - Salt, to season pasta water

→ Sauce

03 - 2 tablespoons olive oil

04 - 3 cloves garlic, minced

05 - 24 oz jar marinara sauce

06 - 5 oz fresh baby spinach

07 - 1/2 teaspoon 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)

# How to make it:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. 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 in marinara sauce and bring to a gentle simmer. Add red pepper flakes if using.

04 - Stir in fresh spinach and cook, stirring until wilted, about 2 to 3 minutes.

05 - Add drained pasta to sauce, tossing to coat evenly. Adjust thickness with reserved pasta water as needed.

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

07 - Plate immediately, garnished with extra Parmesan and fresh basil if desired.

# Expert suggestions:

01 -

It actually tastes like you spent time on it, even though you barely did.
Fresh spinach wilts right into the sauce, so you're sneaking greens into dinner without anyone noticing.
Comes together in the time it takes pasta to boil—no planning required.

02 -

Save that pasta water before you drain—it's starchy and helps the sauce cling to every strand instead of pooling at the bottom of the bowl.
Don't oversalt the sauce itself; the Parmesan and pasta water bring enough salt, and oversalted marinara tastes bitter.

03 -