Tasty Spinach Tomato Pasta
A delicious and simple pasta dish that combines fresh spinach and cherry tomatoes with al dente pasta, perfect for weeknight dinners or special occasions.
Ingrédients
Main Ingredients
- 8 oz pasta (spaghetti or penne) Substitute with whole-wheat or gluten-free pasta if desired.
- 2 cups fresh spinach Kale or arugula can be used as alternatives.
- 1 cup cherry tomatoes, halved Diced regular tomatoes are a good alternative.
- 2 cloves garlic, minced
- 2 tablespoons olive oil Avocado oil or melted butter can be used instead.
- to taste salt and pepper
- for serving Parmesan cheese Optional; nutritional yeast is a great dairy-free option.
Instructions
Preparation
- Gather all ingredients, wash the spinach, halve the cherry tomatoes, and mince the garlic.
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente.
Cooking
- Drain the pasta and reserve a splash of pasta water.
- In a large skillet, heat olive oil over medium heat until it shimmers.
- Sauté minced garlic in the hot oil for about 1 minute until fragrant, but do not burn.
- Add halved cherry tomatoes to the skillet and cook for roughly 5 minutes until they soften.
- Stir in fresh spinach and cook for an additional 2-3 minutes until wilted.
- Combine the drained pasta with the garlic, tomatoes, and spinach in the skillet, adding reserved pasta water if needed.
- Season with salt and pepper to taste and adjust flavors as needed.
Serving
- Plate the pasta while warm and sprinkle with Parmesan cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months.