Tomato Spinach Pasta
Tomato Spinach Pasta is a simple, fresh, and satisfying dish that brings together juicy tomatoes, tender spinach, and your favorite pasta all in one bowl. The bright red tomatoes add…
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Tomato Spinach Pasta is a simple, fresh, and satisfying dish that brings together juicy tomatoes, tender spinach, and your favorite pasta all in one bowl. The bright red tomatoes add a juicy pop, while the spinach brings a lovely touch of green and a mild, earthy flavor. It’s a dish that is colorful, light, and full of natural flavors.
I love making this pasta when I want something quick but still full of taste and goodness. The best part is how the spinach wilts right into the warm pasta, and the tomatoes soften just enough to create a fresh, slightly saucy coating without being heavy. I sometimes add a little garlic or a sprinkle of cheese on top to make it even more comforting.
One of my favorite ways to serve Tomato Spinach Pasta is with a side of crusty bread and a glass of cold water or lemonade. It feels like a perfect meal for a sunny afternoon or a cozy dinner. It’s the kind of recipe that’s easy to whip up any night, and it always leaves me feeling happy and full without any fuss.
Key Ingredients & Substitutions
Penne Pasta: This pasta shape holds the sauce well, but you can easily swap it with fusilli, farfalle, or spaghetti based on what you have.
Cherry Tomatoes: They cook quickly and become juicy. If unavailable, plum tomatoes or canned diced tomatoes work well too, just drain a bit if very watery.
Spinach: Fresh baby spinach is best for tenderness and color. For a twist, try kale or Swiss chard, but cook a little longer until tender.
Parmesan Cheese: Adds a nice salty, nutty flavor to the dish. For dairy-free options, nutritional yeast is a great substitute.
How Can I Get the Sauce Creamy Without Using Cream?
The secret is the pasta cooking water and cheese. The water has starch which helps bind the sauce. Here’s how:
- Reserve some pasta water before draining pasta.
- Add the hot pasta to the cooked veggies then pour in the reserved water.
- Sprinkle the cheese and toss everything well. The starch and cheese melt together, creating a smooth, silky sauce.
- If it feels too thick, add more pasta water little by little until you reach your desired creaminess.
Using this simple trick means you get a luscious sauce without any heavy cream, keeping the dish light and fresh.
Equipment You’ll Need
- Large pot – for boiling the pasta; having a big pot helps prevent sticking.
- Large skillet or sauté pan – perfect for cooking the garlic, onions, tomatoes, and spinach together.
- Colander – to drain your pasta quickly and easily.
- Wooden spoon or spatula – great for stirring without scratching your pan.
- Measuring cups and spoons – to keep ingredient amounts just right.
Flavor Variations & Add-Ins
- Add cooked chicken or shrimp to make it a heartier meal with protein.
- Try swapping Parmesan for feta or goat cheese for a tangy flavor twist.
- Include sautéed mushrooms or bell peppers for more veggies and texture.
- Sprinkle fresh basil or oregano on top to boost the herbal aroma and taste.
How to Make Tomato Spinach Pasta
Ingredients You’ll Need:
Main Ingredients:
- 8 oz penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups cherry tomatoes, halved
- 4 cups fresh spinach
- Salt and fresh ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- 1/4 cup pasta cooking water (reserved)
How Much Time Will You Need?
This recipe takes about 20-25 minutes total. It includes 10-12 minutes to cook the pasta, 10 minutes to prepare and cook the vegetables, and a few extra minutes to combine everything and finish.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the penne pasta and cook according to the package instructions until al dente (firm but cooked through). Before draining, scoop out and save 1/4 cup of the pasta cooking water. Drain the pasta and set it aside.
2. Sauté the Aromatics and Tomatoes:
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and chopped onion and cook for about 3 to 4 minutes until softened and fragrant. Add the halved cherry tomatoes and cook, stirring occasionally, for 5 to 7 minutes until the tomatoes start to soften and release their juices.
3. Cook the Spinach and Combine:
Add the fresh spinach to the skillet and cook until just wilted, about 2 to 3 minutes. Season the mixture with salt, freshly ground black pepper, and red pepper flakes if you like a little heat.
4. Toss Pasta With Sauce:
Add the cooked pasta to the skillet with the veggies. Pour in the reserved pasta cooking water and sprinkle the grated Parmesan cheese over the top. Toss everything together until well combined and creamy. If the sauce feels thick, add a bit more pasta water until you reach the desired consistency.
5. Serve:
Dish out the pasta immediately, topping with extra grated Parmesan cheese if you like. Enjoy the fresh and vibrant flavors right away!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Just thaw and drain the frozen spinach thoroughly to avoid excess moisture, then add it to the skillet a little earlier to cook through since it’s already softened.
How Should I Store Leftovers?
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or olive oil to refresh the sauce if needed.
Can I Substitute the Pasta Type?
Absolutely! Any pasta shape you like or have on hand works well, such as fusilli, farfalle, or spaghetti. Just adjust cooking times based on the pasta type’s instructions.
Is There a Way to Make This Recipe Vegan?
Yes! Skip the Parmesan cheese or use a plant-based alternative like nutritional yeast to keep that cheesy flavor while making the dish vegan-friendly.
