This pasta toss is the kind of dish I make when the fridge offers a handful of good tomatoes and a bag of spinach. It’s fast, fresh, and forgiving: bright cherry tomatoes burst into a simple sauce while garlic and wilted spinach add body. Ready in about 20 minutes, it’s a go-to for weeknights, last-minute guests, or when you want something light but satisfying.
Why you’ll love this dish
This recipe is all about maximum flavor with minimal fuss. It comes together in one skillet after the pasta cooks, uses pantry staples, and highlights fresh produce—cherry tomatoes that pop and spinach that wilts into silky greens. It’s budget-friendly, kid-friendly (leave out the pepper flakes if kids are sensitive), and simple enough to scale up for a crowd.
“A bright, speedy pasta that tastes like summer even in the middle of the week. I make it whenever I want something fresh and fast.” — happy home cook
If you like the spinach-tomato pairing, try a heartier variation like Creamy Gnocchi with Spinach and Feta for a richer, oven-friendly option that still celebrates greens.
How this recipe comes together
Start by boiling your pasta until al dente so it holds up when tossed with the veggies. While the pasta cooks, warm olive oil in a large skillet and gently sauté minced garlic until fragrant—don’t let it brown. Add halved cherry tomatoes and cook until they soften and begin to release juices; this creates a light, fresh sauce. Stir in the spinach just until it wilts. Finish by tossing the drained pasta into the skillet so the tomato juices and a splash of reserved pasta water (if needed) coat the noodles. Season and top with grated Parmesan if you like. Total active time: about 15–20 minutes.
What you’ll need
- 8 ounces (about 225 g) pasta (spaghetti, penne, or fusilli work well)
- 2 cups cherry tomatoes, halved
- 2 cups fresh spinach, washed and roughly chopped if large leaves
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese (optional)
Substitutions and notes:
- Use whole wheat or gluten-free pasta to suit diet needs; adjust cooking time per package.
- If tomatoes are out of season, substitute one 14-oz can diced tomatoes (drain a bit first) and reduce added salt.
- For more heat, add a pinch of red pepper flakes when sautéing the garlic.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking
Pasta Toss with Cherry Tomatoes and Spinach
Ingredients
Pasta ingredients
- 8 ounces pasta (spaghetti, penne, or fusilli) Use whole wheat or gluten-free pasta as needed.
- 2 cups cherry tomatoes, halved If out of season, substitute with one 14-oz can of diced tomatoes.
- 2 cups fresh spinach, washed and roughly chopped Use less if large leaves are not available.
Flavors and seasonings
- 3 cloves garlic, minced Sauté carefully to avoid browning.
- 2 tablespoons olive oil For sautéing.
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese (optional) Add for serving.
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Reserve 1/2 cup of the pasta cooking water before draining the pasta.
Cooking
- In a large skillet, warm the olive oil over medium heat.
- Add the minced garlic and gently sauté until fragrant, being careful not to let it brown.
- Add the halved cherry tomatoes to the skillet and cook until they soften and release their juices.
- Stir in the spinach and cook just until it wilts.
- Toss the drained pasta into the skillet, adding the reserved pasta water as needed to coat the noodles.
- Season with salt, pepper, and top with grated Parmesan cheese if desired.