Easy Tomato and Spinach Pasta

Discover this Easy Tomato and Spinach Pasta recipe – a quick, healthy, and flavorful dinner idea perfect for busy weeknights. Packed with fresh ingredients like juicy grape tomatoes, nutrient-rich spinach, and your favorite pasta, this versatile dish is ready in just 30 minutes. Learn tips, substitutions, and serving suggestions to make it your own.

Ingredients

• 1 lb penne (or your preferred pasta variety)
• 1/2 cup olive oil
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 pints grape tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cloves garlic, thinly sliced
• 1 cup white wine or chicken broth
• 2 cups fresh spinach
• Parmesan cheese, for serving (optional)

Instructions

1. Prepare the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta according to package instructions until al dente (9-10 minutes). Reserve 1/2 cup of the pasta water, then drain the pasta.
2. Cook the Sauce: In a large, wide pot, heat the olive oil over medium heat. Add the crushed red pepper flakes (if using), grape tomatoes, salt, and black pepper. Cook for 9-10 minutes, stirring occasionally, until the tomatoes burst and release their juices. Use a wooden spoon to gently press the tomatoes if needed.
3. Add Garlic and Liquid: Stir in the garlic and cook for 1 minute, until fragrant. Pour in the white wine or chicken broth, bring to a boil, then reduce the heat to a simmer. Cook for 5 minutes to allow the flavors to meld.
4. Add Spinach: Stir the fresh spinach into the sauce and cook until slightly wilted.
5. Combine Pasta and Sauce: Add the drained pasta directly to the pot with the sauce. Stir to combine, adding some of the reserved pasta water if needed to achieve your desired consistency. Taste and adjust seasoning with additional salt and pepper, if necessary.
6. Serve: Remove from heat and divide the pasta among serving bowls. Top with Parmesan cheese, if desired, and serve immediately.

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Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
• Healthy and Delicious: Packed with fresh tomatoes and spinach for a nutrient-rich meal.
• Versatile: Easily adaptable to dietary preferences and pantry staples.

Tips

• Use high-quality olive oil and fresh ingredients for the best flavor.
• To enhance the sauce, let the tomatoes fully soften and burst before adding other ingredients.
• If you prefer a spicier kick, increase the crushed red pepper flakes.

Variations and Substitutions

• Pasta: Swap penne for spaghetti, fusilli, or a gluten-free alternative.
• Vegetables: Add mushrooms, bell peppers, or zucchini for more variety.
• Protein: Include grilled chicken, shrimp, or tofu to make it heartier.
• Cheese: Use Pecorino Romano or a vegan cheese substitute instead of Parmesan.

FAQs

Can I use canned tomatoes instead of fresh grape tomatoes?
Yes, canned diced tomatoes can be used. Drain them before adding to the pan for a similar texture.

What can I substitute for white wine?
Chicken or vegetable broth works well as a replacement for white wine.

Can I make this dish vegan?
Absolutely! Use vegetable broth and skip the Parmesan cheese or use a vegan alternative.

Serving and Suggestions

• Serve with a side of garlic bread or a simple green salad.
• Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, for a complementary beverage.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.