Description
This Fresh Spinach and Tomato Pasta is a vibrant and flavorful dish that celebrates the simplicity of fresh ingredients. The combination of sautéed garlic, juicy tomatoes, and wilted spinach creates a light and refreshing sauce that perfectly complements the al dente pasta. The addition of Parmesan cheese adds a rich, savory note that ties all the flavors together.
Ingredients
8 ounces pasta (linguine or your preferred type)
1 tablespoon olive oil
3 tablespoons butter
5–6 cloves garlic, minced
12 ounces little tomatoes (grape, cherry, etc.), halved
¼ teaspoon Italian seasoning
2 cups fresh baby spinach, packed
½ cup freshly grated Parmesan cheese
Salt & pepper to taste
Instructions
Bring a salted pot of water to a boil and cook the pasta according to package directions until al dente. While the pasta is cooking, begin preparing the sauce.
When the pasta is about 10 minutes away from being done, heat the olive oil and butter in a skillet over medium-high heat.
Add the minced garlic, halved tomatoes, and Italian seasoning to the skillet. Cook for 4-5 minutes, stirring occasionally, until the tomatoes are very soft and begin to break down. Reduce the heat if necessary to prevent the liquid from evaporating completely.
Stir in the fresh spinach and cook for 1-2 minutes until it has wilted.
Reserve ¼ cup of the hot pasta water before draining the pasta. Add the reserved pasta water to the skillet.
Drain the pasta and add it to the skillet with the sauce. Sprinkle in the freshly grated Parmesan cheese and toss the pasta until the cheese melts and the sauce evenly coats the pasta.
Season with salt and pepper to taste, and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350