Paprika-Spiced Tomato Pasta with Spinach
Quick weeknight pasta tossed in a vibrant tomato sauce with a hint of paprika and fresh greens. This italian-inspired pasta (vegetarian) ready in about 28 minutes pairs spaghetti, olive oil, small onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz spaghetti
- 2 tbsp olive oil
- 1 small onion
- 2 cloves garlic
- 1 can (14 oz) diced tomatoes
- 1 tsp paprika
- 1/2 tsp dried oregano
- 2 cups spinach
- 1/4 cup grated parmesan cheese
- 1/4 tsp salt
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 8 oz spaghetti and cook for 8 minutes until al dente, reserving 1/2 cup pasta water before draining.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Finely chop onion and mince garlic, then add to skillet and cook for 4 minutes until softened. Stir in 1 tsp paprika and 1/2 tsp dried oregano, cooking for 30 seconds until aromatic.
- Step 3: Add 1 can diced tomatoes (with juices) to the skillet, bring to a simmer, and cook for 5 minutes. Stir in drained spaghetti, 1/4 cup reserved pasta water, and 2 cups fresh spinach until spinach wilts. Season with 1/4 tsp salt, then toss in 1/4 cup grated parmesan until cheese melts.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Paprika-Spiced Tomato Pasta with Spinach take to make?
Total time is about 28 minutes (10 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Paprika-Spiced Tomato Pasta with Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Paprika-Spiced Tomato Pasta with Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Paprika-Spiced Tomato Pasta with Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Paprika-Spiced Tomato Pasta with Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! Quick and flavorful, perfect for a busy weeknight.
- ★★★★★
This was a hit with my family! The paprika added just the right smoky note without overpowering the tomatoes.
- ★★★★☆
Great recipe, but the spinach wilted too quickly for my taste. Next time I'll add it later.
