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- 8 oz whole wheat spaghetti - 2 cups fresh spinach, thoroughly washed and roughly chopped - 2 cups cherry tomatoes, halved - 3 cloves garlic, finely minced - 1/4 cup extra virgin olive oil - 1 teaspoon red pepper flakes (adjust for heat preference) - 1/4 cup fresh basil leaves, chopped - 1/4 cup grated Parmesan cheese (optional, for serving) - Zest of 1 lemon (freshly grated) For this Spinach Tomato Pasta, I love using whole wheat spaghetti. It adds a nice, nutty flavor. Fresh spinach is a must; it wilts down perfectly and brings a vibrant color. Cherry tomatoes burst with juice, adding sweetness to the dish. Garlic is my go-to aromatic. It brings depth and a lovely scent. Extra virgin olive oil not only helps sauté but also adds a fruity taste. Red pepper flakes give the pasta a nice kick. You can adjust this to your heat preference. For garnishes, I love fresh basil. It adds a bright note that pairs well with the tomatoes. If you want more richness, sprinkle some grated Parmesan cheese on top. A touch of lemon zest brightens the dish and makes it vibrant. Each ingredient plays a role in making this pasta simple yet flavorful. {{ingredient_image_2}} 1. Start by bringing a large pot of salted water to a boil. 2. Add 8 oz of whole wheat spaghetti. Cook it according to the package instructions, about 8-10 minutes until it is al dente. 3. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the spaghetti and set it aside. 1. In the same pot, heat 1/4 cup of extra virgin olive oil over medium heat. 2. Once the oil is hot, add 3 cloves of minced garlic. Sauté for about 1 minute. Stir it all the time. This keeps the garlic from burning. 1. Add 2 cups of halved cherry tomatoes to the pot. Cook them for about 5-7 minutes. Stir occasionally. The tomatoes will blister and soften, releasing their juices. 2. Next, add 2 cups of chopped spinach, 1 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Sauté for another 2-3 minutes. Stir until the spinach wilts and mixes well with the tomatoes. 1. Now, gently add the drained spaghetti back into the pot. 2. Slowly add the reserved pasta water, tossing the pasta with the sauce. This creates a light sauce that coats the spaghetti nicely. 1. Stir in 1/4 cup of chopped fresh basil and the zest of 1 lemon. Taste and adjust the seasoning if you like. 2. If you want, sprinkle with 1/4 cup of grated Parmesan cheese for extra flavor. 3. Serve the pasta in individual bowls. Garnish with more basil and a drizzle of olive oil for a lovely finish. - Alternatives for whole wheat spaghetti: You can use gluten-free pasta if needed. Zucchini noodles or spaghetti squash work well too. These choices keep it light and fresh. - Vegan options for Parmesan cheese: Nutritional yeast gives a cheesy flavor without dairy. Cashew cheese is another tasty choice that adds creaminess. - Tips for perfectly sautéed garlic and tomatoes: Heat the olive oil until it shimmers. Add minced garlic and stir for one minute. This keeps the garlic from burning and tasting bitter. Then, add the tomatoes and cook until they blister. - Ensuring al dente pasta: Follow the package instructions but test the pasta a minute early. It should be firm yet tender. Reserve some pasta water to help the sauce stick. - Additional herbs and spices: Try adding oregano or thyme for extra depth. A pinch of smoked paprika can add a nice kick. Fresh herbs boost the taste even more. - Serving temperature and presentation advice: Serve the pasta hot in deep bowls. Garnish with fresh basil and a drizzle of olive oil. A sprinkle of lemon zest brightens the dish and makes it look appealing. Pro Tips Fresh Spinach: Using fresh spinach instead of frozen not only enhances the flavor but also adds a vibrant color to your dish. Perfect Pasta: Make sure to cook the spaghetti al dente to achieve the perfect texture that holds up well with the sauce. Flavor Boost: For an extra flavor boost, consider adding a splash of balsamic vinegar when sautéing the tomatoes. Garnish Smart: Garnish with a squeeze of lemon juice just before serving to brighten the flavors and enhance the dish. {{image_4}} You can add protein to your Spinach Tomato Pasta easily. Grilled chicken adds great flavor and texture. Simply season the chicken and grill until cooked. Slice it and toss it on top of your pasta. If you prefer seafood, shrimp works well too. Sauté shrimp in olive oil until they turn pink and add them to your dish. For plant-based options, try chickpeas or tofu. Both options pack a protein punch and absorb flavors well. Feel free to swap in different veggies. Other leafy greens like kale or Swiss chard can replace spinach. They add similar nutrients and taste. You can also use seasonal vegetables. Bell peppers bring color and sweetness, while zucchini adds nice texture. Just slice and sauté them with the garlic and tomatoes for an extra veggie boost. If you need gluten-free options, use gluten-free pasta. Many brands offer tasty alternatives made from rice or quinoa. For lower-calorie substitutes, limit the olive oil or use less cheese. You can skip the cheese altogether and still enjoy great flavor. Adding more veggies can also help you keep the meal light. To store leftover pasta, let it cool first. Place the pasta in an airtight container. This keeps it fresh longer. You can store it in the fridge for up to three days. If you want, add a little olive oil to keep it moist. Best practices for maintaining freshness include keeping the sauce separate if possible. This helps avoid sogginess. When you store pasta with sauce, it can clump together. If you have extra toppings like cheese, keep them in a separate container. For quick reheating, you can use a microwave or a stovetop. If you choose the microwave, cover the pasta with a damp paper towel. This keeps the moisture in. Heat in short bursts, stirring in between. If you use the stovetop, add a splash of water to a pan. Heat the pasta gently over low heat. Stir often to prevent sticking. To prevent sogginess, avoid reheating on high heat. This can make your pasta mushy. Instead, use gentle heat to warm it up evenly. You can also add a splash of olive oil to revive flavor and texture. Yes, you can use frozen spinach. It is a great option when fresh spinach is not available. Frozen spinach is already cooked and chopped, which saves you time. To prepare, thaw the spinach and drain excess water. You may need to adjust the cooking time slightly. Add it to the tomatoes after they soften. This will help all the flavors blend together nicely. To add heat, you can increase the red pepper flakes. Start with one teaspoon and adjust to your taste. You can also add sliced fresh chili peppers or a dash of hot sauce. Mix these in with the garlic for a more robust flavor. Always taste your dish as you go. This way, you can find the perfect heat level for your liking. For a side dish, consider a light salad. A simple mixed greens salad with lemon dressing works well. Breadsticks or garlic bread are also tasty options to serve. For wine, try a light white wine like Pinot Grigio. It complements the fresh flavors of the pasta without overpowering them. Enjoying these pairings enhances the meal experience and brings balance to your plate. This blog post provided a clear guide to making a tasty spinach tomato pasta. We covered the main ingredients, from whole wheat spaghetti to cherry tomatoes. I shared step-by-step cooking instructions and helpful tips for flavor and texture. You learned variations like protein options and how to modify for dietary needs. In conclusion, this dish is simple, nutritious, and full of flavor. Enjoy experimenting with ingredients and creating your own version. Happy cooking!

Savory Spinach Tomato Pasta

A delicious and healthy pasta dish featuring fresh spinach and cherry tomatoes, perfect for a quick meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 oz whole wheat spaghetti
  • 2 cups fresh spinach, thoroughly washed and roughly chopped
  • 2 cups cherry tomatoes, halved
  • 3 cloves garlic, finely minced
  • 1 4 cup extra virgin olive oil
  • 1 teaspoon red pepper flakes
  • 1 2 teaspoon salt
  • 1 2 teaspoon freshly ground black pepper
  • 1 4 cup fresh basil leaves, chopped
  • 1 4 cup grated Parmesan cheese (optional, for serving)
  • 1 zest of 1 lemon (freshly grated)

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the whole wheat spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve approximately 1/2 cup of the starchy pasta water, then drain the spaghetti and set it aside.
  • With the pot still on medium heat, add the extra virgin olive oil. Once hot, add the minced garlic and sauté for about 1 minute. Stir continuously to prevent the garlic from burning.
  • Incorporate the halved cherry tomatoes into the pot. Cook for approximately 5-7 minutes, stirring occasionally until the tomatoes begin to blister and soften.
  • To the tomato mixture, add the chopped spinach, red pepper flakes, salt, and black pepper. Sauté for an additional 2-3 minutes, stirring until the spinach wilts down.
  • Gently return the drained spaghetti back to the pot. Gradually add the reserved pasta water while tossing the pasta and sauce together.
  • Stir in the freshly chopped basil and lemon zest, adjusting seasoning with extra salt or pepper if needed. If desired, sprinkle with freshly grated Parmesan cheese.
  • Serve the pasta elegantly in individual bowls. Garnish with extra basil leaves and drizzle with a touch more olive oil.

Notes

Adjust red pepper flakes for desired heat level.
Keyword healthy, pasta, quick meal, spinach, tomato