Spinach and Tomato Pasta

This dish is so quick and easy that I almost feel guilty calling it a “recipe.”

But we all have nights when we don’t want to put much thought or effort into dinner. And on these nights, I often get stuck trying to think of what to make. So why not share the simplest of meals?


Spinach and Tomato Pasta

1 bag frozen spinach, or 4-5 cups fresh spinach
1 tablespoon olive oil
1 16-oz jar of tomatoes (I used a jar that I canned last summer, but store-bought will work as well)
1/4 cup dry white wine
2 teaspoons dried oregano
2 cups dry pasta
Olive oil, sea salt and/or grated Parmesan for topping


For the sauce:

Combine the spinach and olive oil in a large skillet over medium heat. Cook, stirring occasionally, until the spinach is warm (for frozen spinach) or wilted (for fresh spinach).

Add the tomatoes, wine and oregano. Continue cooking and occasionally stirring until the wine is reduced, 7-8 minutes.

For the pasta:

While the sauce cooks, prepare the pasta according to package directions.

Putting it all together:

Toss the sauce and pasta together. Divide into individual bowls and top with a swirl of olive oil, sprinkling of sea salt and/or some freshly grated Parmesan cheese. Enjoy.

What are your favorite ‘quick and low effort’ dinners? Feel free to leave recipes in the comments, or link to the recipes!


  1. says

    I really love omelets as an easy dinner. However, I seem to be incapable of really mastering “low effort” because I always add some component to the meal that ends up being time-consuming, like a side of sweet potato fries or a complicated salad. Your pasta dish looks like a perfect meal for a warm spring evening!

    • Julie @savvyeats says

      Yes, omelets and frittatas make awesome easy dinners! Except I always want to make them on the days when Dan is counting on leftovers for his lunch the next day…oops


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