Description
This fresh spinach and tomato pasta recipe has a light yet mouthwatering garlic butter sauce! It’s bright, simple to make, and great for summer weeknights.
Ingredients
Scale
- 8 ounces pasta (linguine)
- 1 tablespoon olive oil
- 3 tablespoons butter
- 5–6 cloves garlic, minced
- 12 ounces little tomatoes (grape, cherry, etc.), cut in halves
- 1/4 teaspoon Italian seasoning
- 2 cups fresh baby spinach
- 1/2 cup freshly grated parmesan cheese (microbial rennet)
- Salt and pepper to taste
Instructions
- Step: Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- Step: Add the olive oil and butter to a skillet over medium-high heat when the pasta is about 10 minutes away from being cooked.
- Step: Add the garlic, tomatoes, and Italian seasoning to the skillet and cook until the tomatoes have become very soft (about 4-5 minutes).
- Step: Stir in the spinach and let it cook for a minute or two until it’s wilted.
- Step: Reserve 1/4 cup of the hot pasta water and add it to the skillet, then drain the pasta and add it to the skillet, along with the parmesan cheese.
- Step: Toss the pasta with the sauce, season with salt and pepper, and serve immediately.
Notes
Use whatever tomatoes look best. This recipe is also great with fresh basil if available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 395 kcal
- Sugar: 4 g
- Sodium: 286 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 34 mg
Keywords: spinach, tomato, garlic butter pasta, summer pasta, vegetarian pasta