Delicious Spinach Tomato Pasta – Fresh, Light & Ready in 25 Minutes
A quick and flavorful pasta dish made with juicy tomatoes, tender spinach, garlic, and olive oil. Light, vegetarian, and ready in under 30 minutes.
Ingredients
-
12 oz pasta (penne, fusilli, or spaghetti)
-
2 tbsp olive oil
-
3–4 garlic cloves, minced
-
2 cups cherry tomatoes, halved
-
4 cups fresh baby spinach
-
1/2 tsp red pepper flakes (optional)
-
Salt and black pepper, to taste
-
1/2 cup grated parmesan (optional)
-
Fresh basil or lemon juice (optional, for garnish)
-
1 cup reserved pasta water
Instructions
-
Cook pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
-
In a skillet, heat olive oil over medium. Sauté garlic for 30 seconds.
-
Add tomatoes and cook until soft and blistered, 5–7 minutes.
-
Add spinach and cook until wilted.
-
Toss in pasta, reserved pasta water, salt, pepper, and red pepper flakes.
-
Stir to coat and finish with parmesan, basil, or lemon juice if desired.
Notes
-
Use gluten-free pasta or frozen spinach as needed.
-
Add chicken, shrimp, or white beans for extra protein.
-
Store leftovers for up to 4 days; reheat with a splash of water.