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15 Minute Tomato Spinach Spaghetti

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4 from 1 review

  • Author: Aberdeen
  • Total Time: 15 mins
  • Yield: Serves 4 to 6 1x


15 minutes start to finish, this is the quickest, most delicious and nutritious vegetarian spaghetti recipe!


Units Scale
  • 1 lb spaghetti
  • 1 tablespoon extra virgin olive oil
  • 1/2 red onion, diced
  • 3 cloves garlic, minced
  • 4 cups packed baby spinach, roughly chopped
  • 28 ounces diced canned tomatoes
  • 2 teaspoons fresh basil, minced
  • 1 teaspoon fresh oregano, minced
  • 1/2 teaspoon chili flakes
  • 3-4 tablespoons unsalted butter
  • Salt and pepper
  • Parmesan cheese to garnish


  1. Cook spaghetti to al dente according to box instructions. Drain and pour back into pot. Add butter and stir to coat. Cover and set aside.
  2. While spaghetti is cooking, heat olive over medium high heat in a large skillet. Add onion and cook for 3-4 minutes until softened, stirring occasionally.
  3. Add garlic and spinach to the pan. Cook 3-4 minutes, until spinach has somewhat wilted and garlic is fragrant.
  4. Stir in tomatoes, herbs and chili flakes. Reduce heat to medium and simmer 2 minutes, stirring occasionally. Add salt and pepper to taste.
  5. Pour sauce over buttered pasta and stir to coat.
  6. Garnish with a little fresh basil and parmesan shavings.
  • Prep Time: 5 mins
  • Cook Time: 10 mins