Pasta Puttanesca with Spinach

A big bowl of pasta always feels comforting, especially when it’s simple to make and full of flavor. Pasta can fit right into a healthy, whole-food, plant-based diet.

This Pasta Puttanesca with Spinach combines tangy tomatoes, olives, sun-dried tomatoes, garlic, and fresh greens for a Mediterranean-inspired meal that’s perfect for a quick weeknight dinner.

Choosing Pasta for Your Puttanesca

I recommend whole-grain pasta for this recipe since it has more fiber than regular pasta. You can also try pasta made from lentils, chickpeas, or other legumes for extra protein and fiber.

Whole-wheat pasta has a hearty, nutty flavor that goes well with puttanesca sauce. If you want, you can serve the sauce over spaghetti squash or zucchini noodles instead.

For busy nights, you can use a store-bought marinara or pasta sauce. Choose one without added oil, with little or no added sugar, and check the sodium levels between brands.

Or try my homemade Classic Marinara with Basil, made with canned tomatoes, onions, carrots, and lots of fresh basil.

If you eat oil-free, choose sun-dried tomatoes that aren’t packed in oil. If they seem very dry, soak them in warm water for about 15 minutes to soften before adding to the sauce.

Try a few more plant-based dinner recipes:

• Moroccan Chickpea Vegetable Tagine
• Cauliflower Pasta Alfredo
• Beefless Stew
• Black Bean Tacos with Avocado Cream

Make it Your Own

What I love about this pasta is how easy it is to change up. Spinach tastes great, but you can use any greens or vegetables you have at home

Try kale or chard, add arugula for a slightly peppery flavor, or toss in some broccoli florets. Artichoke hearts also pair well with the tomatoes, olives, and garlic.

Recipes like this remind us that plant-based meals can be simple. A whole grain or legume pasta, a flavorful tomato sauce, vegetables, and a few pantry staples can quickly become a satisfying dinner.

If you’re looking for more ways to adapt your favorite dishes, check out my Plant-Based Substitutions for more ideas.

Serve this Pasta Puttanesca with Spinach alongside a simple green salad or my Arugula, Orange, and Fennel Salad for an easy plant-based meal.

I’d love to hear your feedback on this Pasta Puttanesca Spinach recipe in the comments below! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

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Pasta Puttanesca with Spinach

This easy Pasta Puttanesca with Spinach combines tomatoes, briny olives, sun-dried tomatoes, garlic, and fresh spinach in a flavorful plant-based pasta dish. Serve it with whole-grain or legume pasta for a satisfying weeknight dinner.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Servings: 4 servings

1/21x2x3x

Equipment

• Cutting board
• Knife
• Stainless Steel Pot Set
• Measuring Cups and Spoons
• Colander
• Large Skillet

Ingredients

• 8 oz capellini pasta whole grain
• 1/4 cup water
• 1/2 chopped onion red or yellow
• 1/2 cup sun-dried tomatoes no oil (sliced and soaked in warm water for about 15 minutes)
• 1/3 cup seedless Spanish or Greek olives sliced if large, low sodium
• 4 cups fresh baby spinach or 1/2 large package frozen 10 oz. box spinach
• 1/2 jar marinara sauce (your favorite), (or homemade marinara)
• 1/3 cup parsley chopped
• 3 large cloves garlic sliced
• 1 (15-oz.) can diced tomatoes
• salt and black pepper to taste

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Instructions

• Bring a large pot of water to boil, add pasta and cook according to the directions on the package. Drain and set aside.
• While the pasta is cooking, heat a large skillet and saute the onion in water until translucent and water has evaporated.
• Add sun-dried tomatoes, olives, spinach, marinara sauce and diced tomatoes.
• Add parsley and sliced garlic and stir to combine.
• Cook until the spinach is wilted.
• Add the cooked pasta to the pan, carefully tossing to combine​.

Notes

Label does not include salt and uses homemade marinara.

Nutrition

Nutrition Facts

Pasta Puttanesca with Spinach

Amount per Serving

Calories

286

% Daily Value*

Fat

 

2.1

g

3

%

Saturated Fat

 

0.3

g

2

%

Sodium

 

95

mg

4

%

Carbohydrates

 

59.3

g

20

%

Fiber

 

8.9

g

37

%

Sugar

 

11.4

g

13

%

Protein

 

11.8

g

24

%

Vitamin A

 

1450

IU

29

%

Vitamin C

 

30.5

mg

37

%

Calcium

 

80

mg

8

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.

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