Spinach Tomato Pasta
This light pasta dish transforms simple ingredients into a flavorful meatless option that's perfect for busy weeknights when time is scarce but you refuse to compromise on taste or nutrition. Ready in under 30 minutes!
Equipment
- Large Pot
- Large Skillet
- Colander
Ingredients
- 8 oz pasta penne, fusilli, or spaghetti work wonderfully
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic thinly sliced (or 2 teaspoons garlic powder as alternative)
- 1 pint cherry tomatoes halved (Roma tomatoes, diced, make a great substitute)
- 5 oz fresh spinach or 1½ cups frozen spinach, thawed and drained
- 1/4 teaspoon red pepper flakes optional, for a gentle heat
- 1/2 cup reserved pasta water
- 1/4 cup fresh basil leaves roughly torn
- 1/3 cup grated Parmesan cheese nutritional yeast offers a vegan alternative
- salt and freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice brings the flavors to life
Instructions
- Bring a large pot of well-salted water to a rolling boil. Add your pasta and cook according to package directions until al dente – typically 8-10 minutes. Before draining, reserve ½ cup of the starchy cooking water.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook until fragrant and just beginning to turn golden, about 1-2 minutes.
- Add the halved cherry tomatoes to the garlic oil and increase the heat to medium-high. Season with salt, pepper, and red pepper flakes if using. Cook for 5-6 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
- Add the fresh spinach to the skillet and stir until it begins to wilt, about 1-2 minutes.
- Add the drained pasta directly to the skillet with the tomato-spinach mixture. Pour in about ¼ cup of the reserved pasta water and toss everything together. Add more pasta water as needed to create a light sauce that coats the pasta.
- Stir in the Parmesan cheese, fresh basil, and lemon juice. Toss until everything is well combined and heated through. Taste and adjust seasonings as needed.
Notes
For meal prep, consider keeping the pasta and sauce separate until ready to serve. When reheating leftovers, add a splash of water or olive oil to revive the sauce. Refrigerate in an airtight container for up to 3 days.
Versatile recipe - try adding white beans for extra protein, or top with grilled chicken or shrimp for non-vegetarian options.
Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 12gFat: 12gSaturated Fat: 2gCholesterol: 5mgSodium: 220mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 5600IUVitamin C: 40mgCalcium: 160mgIron: 3.2mg
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