This Spinach Pasta is a vibrant yet creamy dish packed with fresh summer veggies, Italian chicken sausage, and a luscious garlic-basil Parmesan sauce which has readers raving: โSO delicious and easy!! โOh wow this dish is incredible! The sauce is wonderful.โ โMy husband says this is as good as any restaurant dish,โ โAwesome blend of summer flavors without being too heavy!โ
With years of experience in the kitchen, Iโve perfected this recipe to bring out the best in each ingredient, from the sausage to the pasta to the final seasoning touch. Follow along for step-by-step photos, customizable options, and expert tips to spinach pasta perfection!
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SPINACH PASTA RECIPE
This recipe is proven, foolproof, and guaranteed to impressโa must-have for your weeknight or special occasion lineup. Here’s why you love it:
Spinach Pasta Ingredients
This spinach pasta recipe looks like there are a lot of ingredients going on but you are just dumping them into the sauce so the recipe actually comes together very quickly. Here’s what you’ll need:
THE PASTA:
Pasta Variations
THE SAUSAGE
You can use any type ofย precookedย sausage in this spinach pasta recipe other than breakfast sausage.ย Look for โfully cooked,โ โcooked,โ or โsmokedโ on the label.ย This is different than our favorite links ofย groundย Italian sausage. Of course, you can use ground Italian sausage instead, you will just want to give it a head start cooking before adding the tomatoes.
You can use any cooked sausage, from pork to chicken to turkey. Go sweet Italian, mild Italian, hot Italian, andouille, spinach, and appleโtotally your callโor make it different every time! Iโm partial, however, to Italian-flavored chicken sausage because it blends with the flavors of the spinach pasta recipe. ย
The recipe calls for one 11-12-ounce sausage package, the standard size sold at most stores.ย If you find a package with more or lessโuse more or lessโthis recipe is very forgiving.
Now, just stock up on some packages of sausage and stash them in the freezer so youโll be ready to make this spinach pasta recipe and rescue dinner any night of the week!
THE VEGGIES
CAN I USE FROZEN SPINACH?
I donโt recommend frozen spinach as it comes already super wilted without the same fresh factor, but itโs up to you. If you decide to use frozen spinach, thaw the spinach first and squeeze out excess moisture.
How to purchase Fresh Spinach:
โข Color:ย Look forย leaves that are perky medium to dark green in color without anyย yellowing, wilting, or evidence of decay.
โข Stems:ย Look for thin stems, which indicate the spinach was picked at peak freshness, which means it will have the best flavor and texture.ย Large stems indicate overgrown spinach that will be tough and/or bitter. ย
โข Feel:ย Give the bag of spinach a gentle squeeze; if the spinach springs back easily, itโs likely fresh.
โข What to avoid:ย Spinach leaves that are slimy, yellow, or have a sour, musty odor.
THE SAUCE
CAN I SUBSTITUTE THE HEAVY CREAM?
Combining a roux plus a touch of heavy cream makes this spinach pasta restaurant delicious without the calories of using all heavy cream.ย ย If youโre trying to save more calories, you can substitute the heavy cream with 1 cup of milk whisked with 1 tablespoon of cornstarch.ย You may also use evaporated milk whisked with 1 teaspoon cornstarch.ย If you still want extra decadence, stir in some warmed, almost melted cream cheese.
Tips for preparing spinach
How to Make spinach pasta
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
- Cook pasta. Cook pasta in salted water according to package directions until al dente. Reserve ½ cup pasta water before draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
- Cook chicken sausage. Melt butter in olive oil over medium heat in a large skillet/saucepan. Add chicken sausage and tomatoes and cook for 3 minutes. Add shallots, garlic, red pepper flakes and cook an addition 2-3 minutes.
- Make sauce. Turn heat to low and sprinkle in flour and cook until raw flour smell is gone, 1-2 minutes (it will be thick). Stir in chicken broth and heavy cream followed by all seasonings. Bring the sauce to a simmer. Simmer until slightly thickened, stirring occasionally, 5-10 minutes.
- Add cheese and veggies. Reduce heat to low and stir in Parmesan cheese until melted. Stir in spinach, corn and basil and cook 1-2 minutes, just until spinach is wilted.
- Add spaghetti. Add pasta and toss until well coated in sauce, adding a little reserved pasta water if needed to reach desired consistency.
- Season to taste. Taste and season with additional salt, pepper and/or red pepper flakes to taste. Garnish with freshly grated Parmesan Cheese and fresh basil if desired.
HOW TO MAKE SPINACH PASTA recipe AHEAD
You can make the spinach pasta 100% ahead of time and gently warm (see instructions) or prepare elements in advance so it can come together super quickly at dinner time. If you know you are reheating, take extra care that your spaghetti is al dente.ย
TO PREP AHEAD:
โขPasta:ย Cook the pasta al dente, drain with cool water, and toss with a drizzle of oil to prevent it from sticking together.ย Store in an airtight container in the refrigerator until ready to use.
โขVegetables:ย Grill the corn and cut off the cob.
โขAromatics:ย Mince the garlic, chop the shallots, chop the basil.
โขCheese: Grate the Parmesan.
Spinach Pasta Recipe Variations
Protein Options
Additions
Spinach Pasta Recipe Tips
This spinach pasta recipe is pretty straightforward, but here are a few tips and tricks for fool proof pasta every time:
HOW TO STORE AND REHEAT spinach pasta
This recipe reheats well, so you can enjoy leftovers for days!ย Just be aware you always want to make sure your pasta is cooked al dente, especially if you are going to be reheating.
โข Storage: The pasta should be stored in an airtight container in the refrigerator.ย When properly stored, it is good for up to five days.
โข Microwave:ย ย Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through. You may need to add a splash of milk to add some creaminess back.
โข Stove:ย For larger portions, reheat pasta on the stove.ย You may need to add a splash of milk to thin the sauce, as it will have thickened in the refrigerator.ย
CAN I FREEZE SPINACH PASTA recipe?
I do not recommend freezing this recipe because the creamy sauce can break and become a funny texture.ย If you want to try freezing, use evaporated milk instead of heavy cream and omit the Parmesan.
What to Serve with Spinach in Pasta
We love this spinach pasta recipe with a big salad, crusty bread and/or any of the following:
HELPFUL TOOLS TO MAKE THIS spinach PASTA recipe
Spaghetti with Spinach FAQs
There is a reason spinach is the source of Popeye’s strength – spinach is a nutritional powerhouse thatโs high in iron, vitamin K, vitamin A, vitamin C and folate and a good source of manganese, magnesium, iron and vitamin B2. This spinach pasta also boasts nutritious tomatoes and corn.
Some of the health benefits of spinach include:
โข Vitamin K:ย is important for maintaining bone health and wound healing.ย Itย helps produce four of the 13 proteins needed for blood clotting.
โข Vitamin A: helps support eye health, cell division, immune system, and reproduction.ย Vitaminย A also helps the heart, lungs, kidneys, and other organs function properly. Vitamin A also has antioxidant properties which might protect your cells against the effects of free radicals, reducing the risk of heart disease, cancer and other diseases.
โข Vitamin C: is a powerful antioxidant that protects the body from damaging free radicals and necessary for the growth, development and repair of all body tissues. It builds collagen, which forms body tissue and bone, and helps cuts and wounds heal.
โข Vitamin B-2: helps support cellular functions that give you energy by break down carbohydrates,ย proteinsย and fats to produceย energy.ย It also helps your body build red blood cells which allows oxygen to be used by the body.
โข Iron:ย ย is needed to carry oxygen to from the lungs to all parts of theย body. ย Yourย bodyย also needs iron to make some hormones and keep your hair, skin and nails healthy.ย If you do not have enough iron, you will become groggy and weak.
โข Manganese:ย is considered an essential nutrient required for aiding in metabolism, bone formation, regulating blood sugar, decreasing inflammation and immune response.
1. Use High-Quality Pasta that looks bronze-cut for better sauce absorption. This pasta has been extruded through bronze dies rather than Teflon-coated ones.
2. Cook in well-salted water (it should taste like the sea) to season the pasta from within.
3. Cook just shy of al dente, as it will continue to cook in the sauce.
3. Marry the pasta and sauce by tossing the pasta with the sauce over medium heat to emulsify and coat every strand.
4. Garnish thoughtfully with fresh herbs like basil or parsley for brightness.
Finish with real Parmigiano-Reggiano (not pre-shredded cheese).
A drizzle of good olive oil or a squeeze of lemon can elevate flavors.
5. Let the spaghetti sit for a few minutes before serving to allow flavors to meld.
Add spinach to pasta in the last 1-2 minutes of cooking or after draining while the pasta is still hot. This ensures it wilts perfectly without becoming overcooked or slimy
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Pasta with Spinach and Tomatoes
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Ingredients
- 16 oz. spaghetti or pasta of choice
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 12 oz. pkg. FULLY COOKED Italian spiced chicken sausage sliced
- 1 pint cherry tomatoes
- 1 large shallot, chopped
- 4-6 cloves garlic minced
- 1/4-1/2 teaspoon red pepper flakes
- 3 tablespoons all-purpose flour
- 2 1/2 cups low sodium chicken broth
- 1 cup heavy cream
- 1 tsp EACH dried oregano, dried parsley
- 1/2 tsp EACH dried thyme, salt
- 1/4 teaspoon pepper
- 1/2 cup freshly grated Parmesan cheese
- 12 oz. baby spinach
- 2 ears grilled fresh sweet corn kernels cut off the cob (see notes)
- 1/4 cup basil chopped
Instructions
- Cook pasta in salted water according to package directions until al dente. Reserve ½ cup pasta water before draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
- Melt butter in olive oil over medium heat in a large skillet/saucepan. Add chicken sausage and tomatoes and cook for 3 minutes. Add shallots, garlic, red pepper flakes and cook an additional 2-3 minutes, just until the shallots are softened. Turn heat to low and sprinkle in flour and cook until raw flour smell is gone, 1-2 minutes (it will be thick).
- Stir in chicken broth and heavy cream followed by all seasonings.
- Bring the sauce to a simmer. Simmer until slightly thickened, stirring occasionally, 5-10 minutes.
- Reduce heat to Low and stir in Parmesan cheese until melted. Stir in spinach, corn and basil and cook 1-2 minutes, just until spinach is wilted.
- Add pasta and toss until well coated in sauce, adding a little reserved pasta water if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
- Garnish with freshly grated Parmesan cheese and fresh basil if desired.
Notes
Tips and Tricksย
This spinach pasta recipe is pretty straightforward, but here are a few tips and tricks for fool proof pasta every time:- Chicken sausage. This spinach pasta calls for one 11-12-oz. package of sausage which is the standard size sold at most stores.ย If you find a package with more or less โ just use more or less- this recipe is very forgiving.ย ย Look for the cooked sausage in the refrigerated section next to the ground Italian sausage links or breakfast sausage.ย
- Swap protein.ย You can use ground Italian sausageย but you’ll want to give it a head-start cooking before adding the tomatoes.ย You can also used chopped chicken, rotisserie chicken, roasted shrimpย orย butter garlic shrimp.ย
- Shallot:ย one shallot will do the trick.ย One shallot is considered the entire bulb, regardless of how many cloves the bulb contains
- Bursting tomatoes.ย You can cook the tomatoes more or less depending on how โburstโ you want them. ย As written, the tomatoes will be bursting to create a sauce.ย The timing can also vary depending on the size of your tomatoes.
- Grill corn. Grease and heat grill to high heat. Lightly brush the corn all over with olive oil. Grill corn over direct heat for 10-12 minutes, turning until lightly charred on all sides, closing the lid in between rotations.
- Char corn in skillet.ย If you donโt want to grill the corn, you can cut the kernels straight off the cob and char in the skillet.ย To char, heat 1 tablespoon olive oil in the skillet over high heat. Add the corn and cook, stirring occasionally for two minutes then reduce heat to medium-high and add the sausage and tomatoes and proceed with the recipe.
- Fresh Parmesan. Use ONLY freshly grated Parmesan cheese.ย It is much more flavorful and melts into silky oblivion unlike powdered or pre-shredded cheese.
- Make it gluten-free: use your favorite gluten-free pasta and gluten free flour in the sauce.
- ย
HOW TO STORE AND REHEATย
- Storage: Spinach pasta should be stored in an airtight container in the refrigerator.ย When properly stored, it is good for up to five days.
- Freezer:ย I do not recommend freezing because the creamy sauce can break and become a funny texture. If you want to try freezing, use evaporated milk instead of heavy cream and omit the Parmesan.v
- Microwave:ย ย Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through. You may need to add a splash of milk to add some creaminess back.
- Stove:ย For larger portions, reheat pasta on the stove.ย You may need to add a splash of milk to thin the sauce as it will have thickened in the refrigerator.ย
HOW TO prep AHEAD
- Pasta: cook the pasta al dente (don’t overcook!), drain with cool water and toss with a drizzle of oil to prevent it from sticking together.ย Store in an airtight container in the refrigerator until ready to use.
- Vegetables:ย grill the corn and cut off the cob.
- Aromatics:ย mince the garlic, chop the shallots, chop the basil.
- Cheese: grate the Parmesan.
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sarah says
Your photography is always beautiful, but these pictures have especially caught my attention. I can’t wait to try this gorgeous dish.
Jen says
You are so thoughtful to comment and make my day, thanks Sarah! I’m excited for you to try it!
Jakalyn says
Hello Jen, oh wow this dish is incredible! The sauce is wonderful. Easy to pull together. My husband says this is as good as any restaurant dish. I will be making this again for sure. Thank you for sharing.
P.S. I recently finished reading your book – so inspirational.
Jen says
Thanks for being the first to review this spinach pasta recipe Jakalyn, I’m so happy you both loved it! And thank you for reading my book! I’m honored you would take the time! xoxox
Debby says
I made this over the weekend and it was SO delicious and easy!! I had all the ingredients on hand except corn and heavy cream, but I did have light cream which worked well. I used Gilbert’s Chicken Andouille sausage and added some diced orange bell pepper and sauteed with the shallots to give it a little more flavor dimension since there was no corn. Hubby said twice while eating, “this is really good!” Thank you for this recipe!
Your personal story was so moving. I was born with a defective lung and kidney, the lung was removed 30 years ago. By the grace of God, I have lived a very normal life and just celebrated my 58th birthday (gosh, that sounds old!). God Bless.
Jen says
I’m so happy you loved this spinach pasta Debby, thank you! And thank you for reading my story – it sounds like you have quite the story yourself! I’m grateful you have been able to live a healthy life and congrats and happy 58th birthday! May God bless you and yours! xo
Layne says
So delicious! I loved the pops of sweet corn with the slightly spicy cream. Awesome blend of summer flavors and without being too heavy!
Jen says
I love your description Layne – you have me fantasizing about this spinach pasta all over again! I’m so happy you loved it!
Kathy says
Just made this and loved it! So easy and the sauce is great. I did not add any pasta, as I am trying to lower carbs. I used canned corn, and diced tomatoes, and it was still great!
Jen says
Thanks for taking the time to comment Kathy! I’m so happy you loved it and were able to make it low carb!
Christi says
Took me a little longer to prep and I think i could have cooked the sauce down a little more given the amount of pasta notionally for four servings. Was very good, and my picky husband seemed to like it. Will do again. We donโt have pasta often and I really enjoyed all the fresh veg, basil and parsley. The red pepper flakes provided just the right amount of heat.
Jen says
Thanks Christi, I’m happy it will be a repeat!