Spinach and Cherry Tomato Pasta
A quick and vibrant pasta dish with tender spaghetti, garlicky olive oil, blistered cherry tomatoes, and wilted spinach, perfect for a fast weeknight meal.
Ingredients
Pasta and Vegetables
- 8 oz spaghetti or pasta of choice Use bucatini, linguine, or penne if preferred.
- 2 cups fresh spinach Baby spinach is ideal for quick wilting.
- 1 cup cherry tomatoes, halved Grape or small plum tomatoes can substitute.
Flavoring Ingredients
- 2 cloves garlic, minced
- 2 tablespoons olive oil Use the best quality olive oil for flavor.
- to taste salt and pepper Seasoning to taste.
- grated Parmesan cheese Optional for serving.
Instructions
Cooking the Pasta
- Fill a large pot with salted water and bring to a rolling boil.
- Add the spaghetti and cook according to package instructions until al dente.
- Reserve ½ cup of pasta cooking water, then drain the pasta.
Preparing the Sauce
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 1–2 minutes until fragrant, but not browned.
- Add halved cherry tomatoes and cook for 3–4 minutes until they soften and release juice.
- Stir in the fresh spinach and cook for 1–2 minutes until wilted but still bright green.
Combining and Serving
- Add the cooked pasta to the skillet and toss everything together.
- If the sauce seems dry, add a splash of the reserved pasta water to loosen.
- Season with salt and freshly ground black pepper to taste.
- Serve warm and top with grated Parmesan cheese if desired.
Notes
Store leftovers in an airtight container for 3–4 days. Pasta may absorb sauce; reheat gently with a splash of water or oil. Freezing is possible but not ideal for texture.