Beef and Spinach Pasta
A 20-minute weeknight wonder combining savory ground beef, fresh spinach, and al dente pasta in a silky, cheese-enriched sauce that satisfies hunger and delivers complete nutrition in one simple skillet meal.
Ingredients
- 1 pound ground beef 85-15% lean-to-fat ratio
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 3-4 garlic cloves minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes optional
- 8 ounces dry pasta penne, rotini, or farfalle work well
- 5 ounces fresh spinach about 4-5 cups
- ½ cup pasta water reserved
- ½ cup grated parmesan cheese plus more for serving
- Salt and pepper to taste
- 2 tablespoons fresh basil chopped (optional)
Instructions
- Bring a large pot of salted water to boil for the pasta. Salt it generously until it tastes like seawater—this is your only chance to season the pasta itself.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef, breaking it into small pieces with a wooden spoon.
- Brown the beef thoroughly until no pink remains, about 5-6 minutes. Season with salt and pepper while cooking.
- Add diced onions to the beef and cook until they become translucent, about 2-3 minutes. Stir in minced garlic, Italian seasoning, and red pepper flakes (if using) and cook for another 30 seconds until fragrant.
- Cook pasta according to package directions but subtract 1 minute from the recommended time for al dente texture. Before draining, reserve ½ cup of the starchy pasta water.
- Add fresh spinach to the beef mixture in batches, allowing each handful to wilt before adding more. This should take only about 1-2 minutes total.
- Toss the drained pasta directly into the skillet with the beef and spinach mixture. Add the reserved pasta water and parmesan cheese, stirring continuously until a silky sauce forms that coats the pasta.
- Taste and adjust seasoning with salt and pepper as needed. Sprinkle with fresh basil if using, and serve immediately with additional parmesan cheese.
Notes
- Save time by multitasking - start the beef while waiting for pasta water to boil.
- For a richer sauce, add 2-3 tablespoons of tomato paste when cooking the garlic.
- This recipe reheats beautifully for lunch the next day—just add a splash of water when rewarming.
- The starchy pasta water is crucial for creating a silky sauce—don't skip this step.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.