Description
A quick and vibrant tomato and spinach pasta dish made with cherry tomatoes, fresh garlic, olive oil, and red pepper flakes. Perfect for busy weeknights, this wholesome meal balances sweet, garlicky, and spicy flavors with tender pasta and wilted spinach.
Ingredients
12 oz pasta (penne or rigatoni preferred)
2 cups fresh cherry tomatoes
4–6 cloves garlic, minced
1/2 cup extra virgin olive oil
1 tsp red pepper flakes
3–4 cups fresh baby spinach
1/2 tsp salt, or to taste
Optional: grated Parmesan or vegan cheese
Instructions
Bring a large pot of salted water to a boil
Cook pasta until al dente (8-10 minutes)
Meanwhile, heat olive oil in a large pan over medium heat
Add minced garlic and red pepper flakes; sauté for 1-2 minutes
Toss in cherry tomatoes and cook until softened and slightly blistered (8-10 minutes)
Add baby spinach to the pan and fold until wilted
Season with salt and optional Parmesan
Reserve 1/2 cup pasta cooking water
Combine cooked pasta with the tomato-spinach mixture in the pan; toss with a splash of pasta water to coat
Finish with optional cheese
Notes
Use any pasta shape; paccheri or fusilli work well
Fresh basil or oregano makes a nice garnish
Freezes well for up to 2 months (leave cheese off for storage)
Add cooked grilled mushrooms or steamed carrots for extra heartiness
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 420
- Sugar: 5g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg