Tasty Spinach Tomato Pasta
A quick and comforting dish made with flavorful spinach and fresh tomatoes, perfect for busy weeknight dinners.
Ingredients
Pasta Ingredients
- 8 oz your favorite pasta (spaghetti, penne, or fusilli) For a gluten-free option, try brown rice or quinoa pasta.
Vegetable Ingredients
- 4 cups fresh spinach, washed and roughly chopped You can also use frozen spinach—just thaw and drain.
- 2 cups halved cherry tomatoes They bring sweetness and brightness to the dish.
- 4 cloves garlic, minced Adds an aromatic punch to enhance the meal.
Cooking Ingredients
- 2 tablespoons olive oil For sautéing. Substitute with avocado oil if desired.
- 1/2 cup Parmesan cheese, grated Use nutritional yeast for a non-dairy alternative.
- to taste salt and pepper Adjust to your preference.
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Add your pasta and cook according to package instructions until al dente.
Cooking
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic, allowing it to sizzle and turn golden.
- Toss in the halved cherry tomatoes, cooking until softened and bursting.
- Add the spinach to the skillet, stirring gently until wilted.
- Drain the pasta and reserve a cup of the cooking water. Add the pasta to the skillet and toss with the mixture.
- If the dish seems dry, incorporate a splash of the reserved pasta water.
- Sprinkle in the grated Parmesan cheese, salt, and pepper. Toss until combined.
- Serve immediately.
Notes
Get adventurous with your pasta! Consider adding protein like grilled chicken or shrimp, or herbs and spices for added flavor.