Name: Quick Green Spinach Rigatoni Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 tablespoon chili oil (or olive oil); 1/4 cup panko breadcrumbs (or regular breadcrumbs); 1 tablespoon olive oil; 1 onion, finely diced; 1 teaspoon salt (divided); 2 anchovies (or 2 teaspoons white miso paste); 2 garlic cloves, finely sliced; 9oz/250g spinach leaves; 1 teaspoon lemon juice; 1oz/30g parmesan cheese plus 2 tablespoons more for serving; 1 tablespoon chili oil for drizzling; 7oz/200g rigatoni or any preferred pasta shape; 1 tablespoon salt for pasta water

There's something instantly satisfying about a bowl of pasta that's green, vibrant, and bursting with flavor. This Quick Green Spinach Rigatoni Recipe hits all those notes—plus it’s ready in just 15 minutes, making it a total lifesaver on busy nights.

A white plate filled with short tube-shaped pasta coated in a bright green pesto sauce, giving the pasta a smooth, slightly chunky texture. The dish is topped with small green leaves, finely grated white cheese, and some toasted breadcrumbs scattered over the top. There is a golden fork partially placed into the pasta, with a little sauce staining it. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Green Spinach Rigatoni Recipe
Top Tip
How to Serve Quick Green Spinach Rigatoni Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Green Spinach Rigatoni Recipe

Why You'll Love This Recipe

I absolutely adore how this Quick Green Spinach Rigatoni Recipe manages to be so fast without sacrificing complexity. It’s full of fresh spinach goodness but also has those little umami pops from anchovies or miso that take it over the edge.

Speedy Prep: 15 minutes from start to finish means dinner on the table in a flash.
Lush Green Sauce: The spinach transforms into a silky, creamy sauce—no cream needed.
Great Texture Contrast: Crispy, golden breadcrumbs and chili oil drizzle add crunch and a spicy kick.
Flexible Ingredients: Use anchovies or miso, rigatoni or your favorite pasta shape—make it your own.

Ingredients & Why They Work

This recipe’s magic lies in simple, fresh ingredients that complement each other perfectly. The anchovies (or miso) give a deep umami foundation, while the parmesan adds richness and the spinach keeps it fresh and vibrant.

Flat lay of a small white bowl of golden toasted panko breadcrumbs, a small white bowl of bright red chili oil, a small white bowl of pale golden olive oil, a small white bowl of coarse salt, two whole uncracked brown anchovies, two whole uncracked garlic cloves, a small white bowl of lemon juice, a chunk of fresh parmesan cheese with a few thin slices cut, a pile of fresh vibrant green spinach leaves, a nest of uncooked rigatoni pasta with ridges and hollow centers, and one medium onion finely diced placed in a simple, perfectly symmetrical arrangement on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chili oil: Adds warmth and a subtle spicy note that lifts the dish.
Panko breadcrumbs: Toasted until golden for that irresistible crunch on top.
Olive oil: For softening the onions and melding flavors smoothly.
Onion: Finely diced for sweetness and depth.
Salt: Essential for seasoning both water and aromatics—don’t skimp.
Anchovies or white miso paste: These dissolve into the sauce, creating that savory backbone.
Garlic: Thinly sliced to infuse the oil with a fragrant punch.
Spinach leaves: The green star, wilting down into a creamy, vibrant sauce.
Rigatoni: The perfect pasta shape to hold onto all that silky sauce.
Lemon juice: Just a teaspoon to brighten and balance the flavors.
Parmesan: Adds nutty, salty goodness, both blended in and sprinkled on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Quick Green Spinach Rigatoni Recipe is how easy it is to switch things up. I often leave out anchovies for a miso-based version when I want it vegetarian, or toss in some crushed red pepper for extra heat.

Variation: I've added mushrooms or zucchini when I wanted more veggies or bulk, and it blends beautifully without overpowering the sauce.
Make It Vegan: Swap parmesan for a vegan cheese or nutritional yeast and use miso instead of anchovies.
Gluten-Free: Use your favorite gluten-free rigatoni and gluten-free breadcrumbs for the topping.

Step-by-Step: How I Make Quick Green Spinach Rigatoni Recipe

Inside a clear blender container, there is one layer of dark green cooked spinach with a shiny, soft texture mixed with small pieces of translucent cooked onion spread evenly around it. Below the spinach, a single large square piece of pale yellow cheese with a smooth surface sits near the bottom center. The container is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Toast Those Breadcrumbs to Golden Perfection

Heat a tablespoon of chili oil in a small pan over medium heat, then add the panko breadcrumbs. Stir them for about four minutes until they’re beautifully golden and give off that toasty aroma — it’s one of my favorite smells in the kitchen. Once toasted, transfer them to a bowl so they don’t get soggy.

Step 2: Sauté Onions, Garlic & Anchovies

In the same pan, add a tablespoon of olive oil, diced onion, and a teaspoon of salt. Cook over medium heat until the onions soften and begin to turn translucent—about 2-3 minutes. Add sliced garlic and the anchovies (or miso paste), mashing them into the oil with your spoon. Let them cook together for another minute; this is where the flavor really starts to build.

Step 3: Cook the Pasta & Wilt the Spinach

Meanwhile, bring a large pot of salted water to a boil (I usually speed this up by boiling water in my kettle first). Add the rigatoni and cook until al dente—check the package, usually about 10 minutes. While the pasta cooks, toss in your spinach with the onions in the pan and stir until it softens and darkens, which takes just about a minute.

Step 4: Blend Your Lush Green Sauce

Transfer the spinach and onion mixture into a blender. Add a teaspoon of lemon juice, a small chunk of parmesan (no need to grate it), and a ladleful of the pasta cooking water. Blend until silky smooth, pausing to scrape down the sides and adding more pasta water if needed. It might take a couple of minutes, but trust me—it’s worth the patience for that velvety sauce.

Step 5: Toss Pasta with Sauce & Plate

Pour the green sauce back into the pan and add your rigatoni straight from the pasta water. Toss everything together gently with tongs or a spatula so every piece is coated with that luscious sauce. If it looks thick, splash in a bit more pasta water. Taste and add more salt or parmesan if you like.

Step 6: Serve with a Crunch & Heat Kick

Divide into plates, then drizzle with the remaining chili oil and sprinkle on the toasted breadcrumbs and some extra parmesan. That contrast between creamy, crunchy, and spicy? It’s what makes this dish so memorable.

Top Tip

From my kitchen to yours, I’ve noticed that timing and ingredient prep make all the difference in this Quick Green Spinach Rigatoni Recipe. Here’s what helped me get it just right every single time.

Don’t Overcook the Spinach: Toss it in just before blending—it should barely wilt to keep that fresh green flavor.
Use Pasta Water Wisely: This starchy water is the secret to smoothing out and loosening the sauce without watering it down.
Toast Breadcrumbs Slowly: Keep the heat moderate so they brown evenly and develop rich flavor without burning.
Blend Thoroughly: A few extra seconds blending make a huge difference in creating that ultra-creamy texture you want.

How to Serve Quick Green Spinach Rigatoni Recipe

green spinach rigatoni - Serving Suggestion

Garnishes

My go-to garnishes are a generous drizzle of chili oil and a handful of those crunchy toasted breadcrumbs. Sometimes I add freshly ground black pepper or a sprinkle of fresh chopped parsley for an extra pop of color and freshness.

Side Dishes

This rigatoni pairs beautifully with a crisp green salad or some roasted cherry tomatoes. For heartier meals, I like serving it alongside garlic bread or a simple lemony arugula salad to balance the richness.

Creative Ways to Present

For special occasions, I’ve plated this dish in individual shallow bowls and topped each portion with edible flowers or microgreens—they add a fresh, elegant touch. A sprinkle of lemon zest on top also gives a lovely zing and vibrant presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to two days. The flavors meld beautifully, but the breadcrumbs lose their crunch, so I toast fresh ones when reheating.

Freezing

This dish freezes okay but I usually freeze just the pasta and sauce mixture without the breadcrumbs, which I add fresh after reheating. Make sure to cool it completely before freezing in a sealed container.

Reheating

I reheat leftovers gently in a pan over low heat, adding a splash of water to loosen the sauce if needed. Microwave works too but I prefer stovetop to keep the sauce creamy and prevent it from drying out.

Frequently Asked Questions:

Can I make this Quick Green Spinach Rigatoni Recipe without anchovies?

Absolutely! You can substitute anchovies with white miso paste for a vegetarian umami flavor that still enriches the sauce beautifully.

How do I keep the breadcrumbs crispy?

Toast the breadcrumbs just before serving and add them as a finishing touch to keep their crunch. Avoid adding them too early to the sauce or they will soften.

What pasta can I use if I don’t have rigatoni?

Any tube-shaped pasta like penne, ziti, or even fusilli works wonderfully in this recipe. The key is having pasta that holds the sauce well.

Can I prepare the sauce ahead of time?

You can blend the sauce a few hours in advance and keep it in the fridge, but I recommend adding the breadcrumbs and chili oil just before serving to preserve texture and flavor.

Final Thoughts

This Quick Green Spinach Rigatoni Recipe is close to my heart because it delivers on every level: fast, fresh, and insanely satisfying. I love how it feels like a comforting hug on hectic nights but still brings something special to the table. Give it a try—you’ll see how easy and rewarding this little green wonder truly is.