This Tomato Spinach Pasta is a quick and tasty meal that combines fresh tomatoes, spinach, and pasta for a bright, colorful dish. It’s light yet satisfying!
You can whip this up in no time, making it perfect for busy nights. Plus, it’s a great way to sneak in some veggies. I always add extra spinach—more greens, more fun! 😄
Key Ingredients & Substitutions
Penne Pasta: I love using penne because its shape holds the sauce well. If you don’t have penne, feel free to swap it out for fusilli, rigatoni, or even farfalle for a fun twist.
Cherry Tomatoes: These add a sweet burst of flavor. Grape tomatoes work just as well if they’re what you have on hand. You can also use canned diced tomatoes in a pinch—just reduce cooking time.
Fresh Spinach: Fresh is best for this dish. If you only have frozen spinach, that’s fine too! Just be sure to thaw and drain it well before adding it to the skillet.
Heavy Cream: This creates a rich, creamy sauce. For a lighter option, swap it for half-and-half or use coconut milk for a dairy-free alternative.
Parmesan Cheese: Freshly grated Parmesan adds great flavor. If you’re out, Pecorino Romano will work really well too. Nutritional yeast is a good vegan substitute!
How Do You Get the Best Flavor with Garlic?
Garlic is key to boosting flavor in this dish. To get it just right, mince the garlic finely so it spreads evenly. Be careful not to burn it, as burnt garlic can taste bitter. Here’s how to do it:
- Heat olive oil in the skillet over medium heat.
- Add garlic and stir often for 1-2 minutes until fragrant but not browned.
This method ensures your dish is full of wonderful garlic flavor without any bitterness!
Tomato Spinach Pasta
Ingredients You’ll Need:
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 4 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and black pepper, to taste
- Red pepper flakes, optional
How Much Time Will You Need?
This tasty Tomato Spinach Pasta takes about 10 minutes of prep time and 15 minutes of cooking time, making it a quick meal ready in 25 minutes! Perfect for busy weeknights or a simple lunch!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the penne pasta and cook it according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. When done, drain the pasta and set it aside for later.
2. Sauté the Garlic:
Next, grab a large skillet and heat up the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until it becomes fragrant. Be careful not to burn it, as burned garlic can taste bitter!
3. Add the Cherry Tomatoes:
Now it’s time to add the halved cherry tomatoes to the skillet. Cook them for about 5 minutes, stirring occasionally, until they soften and start to release their lovely juices.
4. Stir in the Spinach:
Add the fresh spinach to the skillet and cook for another 2 minutes, just until it wilts down. It will reduce quite a bit, so don’t worry if it looks like a lot at first!
5. Combine with Pasta:
Lower the heat and add the cooked pasta to the skillet. Pour in the heavy cream and mix everything together well so the pasta is coated with that creamy goodness.
6. Cheese It Up:
Sprinkle the grated Parmesan cheese over the pasta and keep stirring until the cheese melts and creates a delicious creamy sauce that coats the pasta evenly.
7. Season and Serve:
Finally, season your dish with salt, black pepper, and red pepper flakes if you like a little kick! Taste it and adjust the seasoning as desired. Serve your warm Tomato Spinach Pasta hot, garnished with extra Parmesan cheese if you fancy.
Enjoy your delightful and colorful pasta dish! 🍝
Can I Use Whole Wheat Pasta Instead of Penne?
Absolutely! Whole wheat pasta is a great option and adds extra fiber to your dish. Just keep in mind that cooking times may vary, so check the package instructions.
Can I Use Other Vegetables in This Pasta?
Yes! Feel free to add or substitute other vegetables like zucchini, bell peppers, or mushrooms. Just sauté them with the garlic to ensure they’re tender and flavorful before adding the tomatoes.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until hot throughout.
Can I Make This Dish Vegan?
Definitely! Substitute the heavy cream with coconut milk or a dairy-free cream, and use nutritional yeast or vegan Parmesan in place of regular cheese for a delicious vegan version!