Quick Spinach Tomato Pasta is a light, flavorful, and nutrient-packed meal that comes together in just 20 minutes. This recipe highlights the freshness of baby spinach and ripe cherry tomatoes, delivering a wholesome meal with minimal effort. It’s perfect for busy weeknights or when you need a quick, healthy dinner option.
This Quick Spinach Tomato Pasta recipe is an easy and delicious meal packed with fresh vegetables. The pasta is tossed in a simple olive oil and garlic sauce, enhanced by the brightness of tomatoes and the nutrition of spinach. It’s an ideal vegetarian dish that’s both satisfying and nutritious.
Quick Spinach Tomato Pasta
a light, flavorful, and nutrient-packed meal that comes together in just 20 minutes.
Equipment
- Large pot for boiling pasta
- Large skillet or frying pan
- Colander
- Wooden spoon
- Cutting board
- Knife
Ingredients
- 8 oz pasta penne, spaghetti, or fusilli
- 2 cups baby spinach
- 1 pint cherry tomatoes halved
- 3 garlic cloves minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes optional
- Grated Parmesan cheese optional
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 1 minute, until fragrant. Add the cherry tomatoes and cook for another 3–4 minutes until they start to soften.
- Stir in the baby spinach and cook until wilted, about 2 minutes.
- Add the cooked pasta to the skillet with the garlic, tomatoes, and spinach. Toss everything together until the pasta is evenly coated with the garlic and olive oil sauce. Season with salt, pepper, and red pepper flakes, if desired.
- Serve immediately, topped with freshly grated Parmesan cheese if desired.
Notes
- You can add protein like grilled chicken or shrimp for a heartier meal.
- For a vegan option, skip the Parmesan cheese or use a dairy-free alternative.
- Leftovers can be stored in the refrigerator for up to 2 days.
- For a vegan option, skip the Parmesan cheese or use a dairy-free alternative.
- Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition and Calories (per serving):
– Calories: 320
– Carbohydrates: 45g
– Protein: 10g
– Fat: 10g
– Sodium: 400mg
– Sugar: 5g
Please let me know how it turned out for you! Leave a comment below and tag @cookwithexperts on Instagram and hashtag it #cookwithexperts.