3-Ingredient Spinach Pesto Pasta (15-Minute Weeknight Dinner)

Once I figured out that my spinach pesto was just as good as my classic basil version, I knew I had to turn it into a quick weeknight dinner. This 3-ingredient spinach pesto pasta became an instant staple in our house even though the first time I made it, I held my breath wondering if my kids would notice the swap. No complaints, just happy kids with clean plates. Recipe test complete!

Cook your favorite pasta, stir in a generous scoop of pesto, and use a little reserved pasta water to create a silky sauce that coats every noodle. That's genuinely it. And if your kids spot the spinach on the counter and stage a protest, just swap in my 5-minute basil pesto instead. Same method, same result.

Ingredients

• Spinach Pesto: Make it homemade and keep it in the fridge or freezer for when you need a quick meal.  I like to store it in 4 oz mason jars or souper cube trays so I can always grab just the right amount. You can also swap any other type of pesto you have on hand.
• Pasta: I use the pot sized spaghetti (basically spaghetti noodles broken in half for you), but any long twirly pasta shape you like will work.  Think fettuccine, bucatini, or linguine as options.
• Pasta Water: Scoop a cup out of the pot right before you drain the noodles.  I always like to retain more than I'll likely need, just in case.

How to make spinach pesto pasta

Step 1: Cook the pasta according to package directions in generously salted water. The salted water is the only chance you get to season the pasta itself.

Step 2: Before you drain the pasta, scoop out at least a cup of the cooking water and set it aside. This is the step most people forget. Do it before you drain, not after.

Step 3: Add the drained pasta back into the pot and spoon the spinach pesto on top. Start with half a cup of pasta water and toss everything together, adding more water a little at a time until the sauce is loose and silky and every noodle is coated.

Step 4: Serve straight from the pot or twirl into a bowl. Finish with a sprinkle of Parmesan if you have it. Dinner is done.

Easy Additions

• Make it creamy: Use my creamy pesto pasta recipe for a quick and easy twist on this recipe.  Simply swap the basil pesto for spinach and enjoy.
• Add veggies: You can easily up the veggie ante.  Stir in any green veggie you like.  Spinach can be stirred right in at the end, the heat of the pasta will wilt it, or add any cooked vegetable that you have on hand.  Broccoli, kale, asparagus, peas, are all great options.  
• Extra lemony: Zest a lemon and stir the zest and juice into the pasta as you mix in the pesto for an extra zing. Or drizzle with a little lemon butter sauce for an added lemony richness.
• Add a protein: Pesto salmon or lemon butter salmon are both great choices for adding on top of the pasta or flaking into the dish before serving.

Storing and reheating leftovers

To store leftovers: Simply pop the pesto pasta into an airtight container and put in the fridge. The leftovers will last for up to 5 days. I do not suggest freezing this dish.

To reheat: Add a splash of water or a little butter to the container and lightly cover, then reheat in the microwave at 30 second intervals. You want the cheese to get warm and melty again without the pasta becoming rubbery.

Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!

And make sure to sign up for my newsletter and follow along on Instagram, Pinterest, and Facebook for more simple recipes! Remember to tag us on social channels when you make a recipe at #simplegraytshirt! I 💖 seeing what you're up to in the kitchen!