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Spinach Tomato Pasta

A quick and nutritious dish featuring vibrant spinach and juicy tomatoes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Pasta (spaghetti or penne) Choose your preferred type.
  • 2 tbsp Olive oil
  • 4 cups Fresh spinach (packed)
  • 2 cups Cherry tomatoes (halved)
  • 3 cloves Garlic (minced)
  • 1/4 cup Parmesan cheese (grated; optional) Can be omitted for a vegan option.
  • to taste Salt and pepper
  • to taste Red pepper flakes (optional) For a spicy kick.
Creative Substitutions
  • to taste Lemon juice Substitute for a tangy twist.
  • as needed Zucchini noodles For a lower-carb option.
  • as needed Brown rice or legume-based noodles For gluten-free pasta.

Method
 

Cooking the Pasta
  1. In a large pot, bring salted water to a boil. Cook your pasta according to package instructions until al dente (about 8-10 minutes).
Preparing the Sauce
  1. While the pasta is cooking, heat the olive oil over medium heat in a large skillet.
  2. Add minced garlic and sauté for about 1 minute, or until fragrant.
Adding Tomatoes
  1. Toss in the halved cherry tomatoes. Cook for about 2-3 minutes, allowing them to soften and release their juices.
  2. If your sauce seems too thick, a splash of pasta cooking water can help loosen it.
Introducing Spinach
  1. Add the spinach to the skillet in batches, allowing each batch to wilt before adding more. This should take about 2 minutes.
Combining with Pasta
  1. Drain your pasta, reserving a cup of cooking water.
  2. Add the drained pasta to the skillet, tossing everything together.
  3. If it seems dry, add a bit of the reserved water for desired consistency.
Seasoning and Serving
  1. Season with salt, pepper, and red pepper flakes if using.
  2. Sprinkle with Parmesan cheese for that luxurious finish.
  3. Serve immediately and savor each bite!

Notes

To store leftovers, keep in an airtight container for up to 3 days. For longer storage, freeze the sauce without pasta for up to 3 months.