Tomato Spinach Pasta

$- 250g pasta (spaghetti or penne) - 2 cups fresh spinach - 2 cups cherry tomatoes The base of this dish is simple but fresh. You can choose spaghetti or penne, depending on your taste. I love using ripe cherry tomatoes because they add natural sweetness. Fresh spinach gives it a vibrant color and a healthy touch. - 3 cloves garlic - 1 tablespoon extra virgin olive oil - 1 teaspoon dried oregano Garlic adds a great aroma and flavor. Just mince it fine, and it will work wonders. Extra virgin olive oil is key for cooking the garlic. It brings richness to the dish. Dried oregano adds a lovely herbal note that pairs well with the tomatoes. - 1/2 teaspoon red pepper flakes - 1/4 cup Parmesan cheese or nutritional yeast - Fresh basil leaves for garnish If you like a bit of heat, red pepper flakes are perfect. They add a nice kick without overpowering. For a cheesy flavor, sprinkle some Parmesan cheese or use nutritional yeast for a vegan twist. Fresh basil leaves on top not only look great but also boost the taste. For the full details on how to bring these ingredients together, check the Full Recipe. First, bring a large pot of salted water to a boil. Use about 1 tablespoon of salt for flavor. Once the water is bubbling, add 250g of your chosen pasta, like spaghetti or penne. Cook it until al dente, which means it should be firm but not hard. This usually takes about 8 to 10 minutes, depending on the pasta type. After cooking, drain the pasta in a colander. Don’t forget to save about 1/2 cup of that starchy pasta water for later! Now, let’s make the sauce. In a big skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Once hot, add 3 cloves of finely minced garlic. Sauté it for 1 to 2 minutes. Keep stirring to prevent burning. Next, add 2 cups of halved cherry tomatoes. Cook them for about 5 minutes or until they soften and release their sweet juices. You want them to be juicy and flavorful! After the tomatoes are ready, it’s time for the greens. Add 2 cups of roughly chopped fresh spinach to the skillet. Sprinkle in 1 teaspoon of dried oregano and a pinch of salt and black pepper. If you like a little heat, toss in 1/2 teaspoon of red pepper flakes. Stir everything for 2 to 3 minutes or until the spinach wilts down. Now, add the drained pasta to the skillet. Toss everything together. If the mix looks dry, add a splash of the reserved pasta water. This makes a light sauce that clings to the pasta. Finally, sprinkle 1/4 cup of grated Parmesan cheese or nutritional yeast over the top. Toss again until the cheese melts. You are ready to plate this tasty dish! Check out the Full Recipe for more tips! Using reserved pasta water is key to a great sauce. This water adds starch, helping the sauce cling to the pasta. Use about half a cup when mixing your cooked pasta with the sauce. If your sauce feels too thick, add more water little by little. Always adjust the seasoning to your taste. A pinch of salt or a dash of pepper can make a big difference. Make your dish look appealing with a simple trick. Drizzle olive oil on top right before serving. This adds shine and flavor. For a pop of color, garnish each plate with whole cherry tomatoes and fresh basil leaves. These small touches make your meal look as good as it tastes. Enjoy the beauty of your Tomato Spinach Pasta Delight! For the full details, check out the Full Recipe. {{image_4}} You can easily boost the protein in your Tomato Spinach Pasta. Here are two great options: - Grilled chicken or shrimp: Adding grilled chicken or shrimp gives your dish a hearty touch. Just cook them separately and toss them in with your pasta. - Tofu for a vegetarian option: If you prefer a plant-based meal, tofu works well. Sauté it until golden and mix it into the pasta. To make your dish even more exciting, try these flavor enhancements: - Adding different herbs like thyme or basil: Fresh herbs can elevate your pasta's taste. Thyme adds earthiness, while basil brings a sweet, fragrant note. - Experimenting with cheese options: Beyond Parmesan, you can try feta or goat cheese for a tangy twist. Nutritional yeast is a great vegan substitute too. For the full recipe, check out the details above. Enjoy making your pasta uniquely yours! To keep your leftover Tomato Spinach Pasta fresh, store it in an airtight container. Make sure to let it cool first. This helps prevent sogginess. Properly stored, your pasta will last for about 3 to 4 days in the fridge. When you're ready to eat it again, reheat your pasta in a skillet over medium heat. Add a splash of water or olive oil to prevent it from drying out. Stir it often until it's heated through. You can also microwave it in a bowl, covering it to keep moisture. Heat in 30-second bursts, stirring in between, until warm. If you want to save some for later, you can freeze Tomato Spinach Pasta. Divide it into portions and place them in freezer-safe bags or containers. Remove as much air as you can to avoid freezer burn. Label each bag with the date. It will stay good for about 2 to 3 months in the freezer. To thaw, move the pasta to the fridge overnight. For a quicker option, place the sealed bag in cold water for about an hour. When you're ready to eat, reheat it in a skillet or microwave, just like with refrigerated leftovers. Always check that it's hot throughout before serving. Enjoy your meal! Yes, you can use frozen spinach! Frozen spinach is easy to store and lasts longer. It is pre-washed and chopped. This saves you time in the kitchen. When using frozen spinach, be sure to thaw it first and squeeze out extra water. This keeps your dish from being soggy. You can add it to the skillet just like fresh spinach. It will cook more quickly, so adjust the time accordingly. You have many choices for pasta! Spaghetti and penne are great options. Spaghetti wraps around the sauce well. Penne holds the sauce inside its tubes. You can also try rotini or farfalle for fun shapes. Whole wheat pasta is a good choice for a healthy option. Rice pasta is perfect if you want gluten-free. Just follow the cooking times on the package for the best results. Making this dish gluten-free is simple! Choose gluten-free pasta made from rice, corn, or quinoa. These options taste good and cook well. Just cook the gluten-free pasta according to the package directions. You might need to adjust cooking times. Be careful not to overcook it. For a low-carb option, use zucchini noodles or spaghetti squash. These add a nice twist to your meal while keeping it healthy. This blog post walked you through creating a fresh pasta dish. We covered essential ingredients like pasta, spinach, and tomatoes, plus aromatics like garlic and oregano. You learned step-by-step cooking methods, tips for saucing, and ways to add protein or flavor. Finally, we shared storage tips and answered common questions. With these ideas, you can make this dish your own. Enjoy experimenting in the kitchen!$

Enjoy a burst of flavor with this Tomato Spinach Pasta Delight, a quick and simple recipe perfect for any night of the week! Packed with fresh cherry tomatoes, spinach, and garlic, this dish brings together wholesome ingredients for a delectable meal. Ready in just 25 minutes, it’s great for busy schedules or a cozy dinner. Click through to explore the full recipe and make this delightful pasta dish tonight!

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Ingredients

250g pasta (spaghetti or penne, your choice)

2 cups fresh spinach, roughly chopped

2 cups ripe cherry tomatoes, halved

3 cloves garlic, finely minced

1 tablespoon extra virgin olive oil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional for a spicy kick)

Salt and freshly ground black pepper to taste

1/4 cup freshly grated Parmesan cheese (or nutritional yeast for a vegan alternative)

Fresh basil leaves, for garnish

Instructions

Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add your preferred pasta and cook according to the package instructions until al dente. Drain the pasta in a colander, reserving about 1/2 cup of the starchy pasta water for later use. Set the drained pasta aside.

In a spacious skillet, warm the extra virgin olive oil over medium heat. Once hot, add the minced garlic and sauté for 1-2 minutes until fragrant, making sure to stir frequently to avoid burning the garlic.

Introduce the halved cherry tomatoes to the skillet. Allow them to cook for approximately 5 minutes, stirring occasionally, until they begin to soften and release their sweet juices.

Add the chopped spinach and sprinkle in the dried oregano and red pepper flakes (if desired). Season with a pinch of salt and black pepper to taste. Cook for an additional 2-3 minutes, stirring until the spinach wilts down.

Incorporate the drained pasta into the skillet with the sautéed vegetables, tossing everything together to combine. If the mixture seems dry, add a splash of the reserved pasta water to create a light, flavorful sauce.

Remove the skillet from heat and sprinkle the mixture with grated Parmesan cheese (or nutritional yeast for a dairy-free option). Toss again until the cheese is melted and everything is evenly coated.

Plate the pasta while hot, garnishing each serving with fresh basil leaves for an extra burst of flavor and a lovely presentation.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

- Presentation Tips: For a vibrant touch, consider drizzling a little extra olive oil on top before serving and adding a few whole cherry tomatoes for visual appeal!