Description

This lovely pasta with tomatoes and spinach is ready in less than 20 minutes and it’s packed with fresh spinach and cherry tomatoes. It’s delicious, juicy, garlicky and makes a great meatless meal.

Ingredients

Scale

8oz (220 grams) pasta
1 Tbsp olive oil or extra virgin olive oil
3 garlic cloves, minced
9oz (250 grams) cherry tomatoes, cut into halves
½ tsp dried basil
¼ tsp fine salt, plus more to taste
⅛ tsp freshly cracked black pepper
5oz (150 grams) baby spinach
¼ heaped cup (30 grams) grated parmesan cheese (microbial-rennet)
Grated parmesan cheese for serving
Freshly cracked pepper for serving
Extra virgin olive oil for serving

Instructions

Step: Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook until al dente according to the package directions. Reserve about ½ cup of cooking water, and drain the pasta.
Step: While you’re waiting for the water to boil, heat the olive oil in a large skillet over medium-low heat. Add the garlic and sauté until fragrant (about 45-60 seconds).
Step: Add the tomatoes, basil, salt and a freshly cracked pepper. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. Keep the heat to medium-low, stir and make sure the garlic doesn’t burn.
Step: Once the tomatoes begin to break down add the spinach, a large handful at a time, and stir it into the tomatoes until the spinach is wilted but still bright green.
Step: Taste and adjust the seasoning if needed.
Step: Add the cooked and drained pasta to the pan, the parmesan cheese and a touch of pasta cooking water. Toss until the pasta is coated in the sticky sauce and everything is combined.
Step: Serve with some grated parmesan cheese, some freshly cracked black pepper, and a drizzle of extra virgin olive oil.

Notes

Substitutions: Any short or long pasta (spaghetti, penne, fusilli) works. For frozen spinach, defrost and squeeze excess water. Canned diced tomatoes can be used as a substitute for fresh. Fresh parsley or basil can replace dried basil. Grana Padano is a good alternative to Parmesan. Storage: Keeps in the fridge in an airtight container for up to 3 days; reheat in a non-stick pan with olive oil.

Prep Time: 5 minutes
Cook Time: 13 minutes
Category: pasta
Method: stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 291 kcal
Sugar: 3 g
Sodium: 446 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 7 mg

Keywords: Pasta with tomatoes and spinach