Ingredients
Scale
- 8 oz spinach pasta (or your favorite type of pasta)
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup vegan cheese or Parmesan (optional)
- 1 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Start by boiling a large pot of salted water. While waiting, chop the fresh spinach and halve the tomatoes. Mince the garlic cloves for flavor.
- Add the pasta to the boiling water and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water for later.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Toss in the cherry tomatoes and red pepper flakes, cooking until the tomatoes soften and release their juices.
- Stir in the chopped spinach and cook until wilted. Season with salt and black pepper to taste. If the mixture looks dry, add a splash of reserved pasta water to loosen it.
- Mix the cooked spinach pasta into the skillet. Toss everything together so the pasta is evenly coated with the savory tomato and spinach sauce. Sprinkle with your preferred cheese and garnish with fresh basil leaves.
Notes
- You can substitute spinach with kale, arugula, or Swiss chard for variety.
- For a vegan or gluten-free version, use gluten-free pasta and vegan cheese.
- Removing excess moisture from the cooked spinach before adding it to the skillet enhances flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 320 kcal Kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg