Pasta Toss with Cherry Tomatoes and Spinach
A quick and fresh pasta dish featuring burst cherry tomatoes and silky spinach, perfect for weeknights or last-minute meals.
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.
Notes
For more heat, add a pinch of red pepper flakes when sautéing the garlic. This dish is perfect for quick weeknight dinners and can easily be doubled for a crowd.