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- 8 oz whole wheat spaghetti - 2 cups fresh spinach, washed and roughly chopped - 2 cups cherry tomatoes, halved - 3 cloves garlic, minced - 1/4 cup olive oil - 1 teaspoon red pepper flakes - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup fresh basil leaves, chopped - Zest of 1 lemon - 1/4 cup Parmesan cheese, grated (optional) To make Spinach Tomato Pasta, you need simple ingredients. Whole wheat spaghetti gives a healthy touch. Fresh spinach adds color and nutrients. Cherry tomatoes bring sweetness and a burst of flavor. Next, we have the aromatics. Garlic adds depth and aroma. Olive oil helps everything blend together. A bit of red pepper flakes gives a kick. Salt and black pepper round out the taste. Garnishes can elevate your dish. Fresh basil adds a fragrant note. Lemon zest brightens flavors and adds freshness. Parmesan cheese is optional but adds richness. You can mix and match these ingredients to suit your taste. Enjoy creating this easy and tasty meal! {{ingredient_image_1}} To start, boil water in a large pot. Add salt to the water for flavor. Once boiling, add 8 ounces of whole wheat spaghetti. Cook it until it is al dente. This usually takes about 8 to 10 minutes. Keep an eye on it so it doesn’t get too soft. After cooking, reserve about 1/2 cup of the pasta water. This water is starchy and helps the sauce stick. Drain the rest of the water and set the spaghetti aside. Next, it’s time to prepare the aromatics. In the same pot, heat 1/4 cup of olive oil over medium heat. Then, add 3 minced garlic cloves. Sauté the garlic for about 1 minute. It should smell great but don’t let it burn. After that, add 2 cups of halved cherry tomatoes. Cook these for about 5 to 7 minutes. You want them to blister and soften. Now, it’s time to combine everything. Add 2 cups of chopped spinach to the pot. Also, sprinkle in 1 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook this mixture for another 2 to 3 minutes. Stir until the spinach wilts and blends with the garlic and tomatoes. Next, return the drained spaghetti to the pot. Gradually add the reserved pasta water while tossing everything together. This will create a nice sauce. To finish, stir in 1/4 cup of chopped fresh basil and the zest of 1 lemon. If you like, sprinkle some grated Parmesan cheese on top. Enjoy your Spinach Tomato Pasta! Ensuring perfect pasta texture To get that perfect al dente bite, cook the spaghetti in salted water. Follow the package time closely. It’s key to taste the pasta a minute before the time ends. Drain it, but save some pasta water for later. Balancing flavors The key to great taste is layering flavors. Start with the garlic in hot olive oil. Let it sizzle, but don’t burn it. After that, add the tomatoes. Their sweetness will shine as they cook. Finally, add spinach and seasonings to tie everything together. Garnishing for visual appeal Garnishing makes your dish pop! Use fresh basil leaves as a bright touch. A sprinkle of Parmesan cheese adds richness. Drizzle a bit of olive oil for a glossy finish. Serving suggestions Serve the pasta in shallow bowls. This not only looks great but also makes it easier to eat. Pair it with a fresh salad or crusty bread for a complete meal. Overcooking spinach Spinach cooks fast. If you overcook it, it becomes mushy. Add it last and cook just until it wilts. This keeps its vibrant green color and fresh taste. Using insufficient pasta water Pasta water is your friend. It adds starch and helps bind the sauce. If the dish feels dry, slowly add the reserved water until you reach the right consistency. Pro Tips Fresh Spinach: Always use fresh spinach for the best flavor and texture. Wilted spinach can alter the dish's freshness and appeal. Tomato Variety: Using a mix of different cherry tomato varieties can enhance the dish's color and flavor profile. Adjusting Spice: Feel free to adjust the amount of red pepper flakes based on your spice tolerance. Start with less if you prefer a milder dish. Pasta Water: Reserve enough pasta water to achieve the desired sauciness. It contains starch that helps bind the sauce to the pasta. {{image_2}} You can mix up the pasta type to fit your taste. Try penne, fusilli, or gluten-free pasta if you prefer. Different shapes can change the way the sauce sticks. For greens, spinach is great, but you can use kale or arugula. These options add unique flavors and textures. If you like more color, consider bell peppers or zucchini. If you're gluten-free, use gluten-free pasta instead. Many brands make tasty options that work well. Just check the cooking time, as it can differ from regular pasta. For a vegan version, skip the Parmesan cheese. You can use nutritional yeast for a cheesy flavor. Also, be sure to confirm your pasta is egg-free. Want to boost flavor? Adding cooked chicken or shrimp makes this dish heartier. Just sauté the protein before adding the garlic. Herbs and spices can change the taste too. Try oregano, thyme, or even a sprinkle of lemon juice. Fresh herbs like parsley or dill also add great flavor. Mix and match to find your favorite combination! To keep your Spinach Tomato Pasta fresh, follow these tips: - Let the pasta cool down before storing. - Use airtight containers to avoid moisture. - Store in the fridge for up to 3 days. This method helps keep the flavors intact. When it's time to enjoy your leftovers, use these methods: - Heat in the microwave for 1-2 minutes, stirring halfway. - For stove-top reheating, add a splash of water to the pan. - Warm gently over low heat to keep the pasta's texture. These methods help preserve the taste and prevent dryness. If you want to save some for later, follow these steps: - Cool the pasta completely before freezing. - Place in freezer-safe containers or bags. - It can last up to 2 months in the freezer. When you're ready to eat, thaw in the fridge overnight. Reheat as mentioned above for the best results. You can easily make Spinach Tomato Pasta vegetarian by skipping the Parmesan cheese. Instead, use a plant-based cheese or nutritional yeast for a cheesy flavor. The rest of the recipe is already vegetarian-friendly. Just focus on the fresh spinach, cherry tomatoes, and whole wheat spaghetti to create a rich and satisfying meal. Yes, you can use frozen spinach! Just thaw and drain it well before using. Frozen spinach is more watery than fresh, so remove as much moisture as you can. This way, your pasta won't get soggy, and the flavors will stay bright. Spinach Tomato Pasta pairs well with a side salad or garlic bread. A simple mixed greens salad with vinaigrette adds freshness. Garlic bread provides a nice crunch. You could also serve grilled chicken or fish for a heartier meal. Leftovers will stay fresh in the fridge for about 3 to 5 days. Store the pasta in an airtight container to keep it from drying out. If you want to save some for later, you can freeze it too! This blog post covered how to make Spinach Tomato Pasta, exploring its key ingredients, cooking steps, and tips for success. You can enjoy this dish by using fresh whole wheat spaghetti, tender spinach, and ripe cherry tomatoes. Remember to avoid common mistakes, like overcooking spinach. Explore variations to keep the meal exciting, and don’t forget about proper storage techniques. With these insights, you can create a delicious, healthy pasta dish that fits your needs, satisfies your palate, and impresses your guests. Enjoy your cooking adventure!

Spinach Tomato Pasta

A light and flavorful pasta dish with fresh spinach and cherry tomatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 oz whole wheat spaghetti
  • 2 cups fresh spinach, washed and roughly chopped
  • 2 cups cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1 4 cup olive oil
  • 1 teaspoon red pepper flakes
  • 1 2 teaspoon salt
  • 1 2 teaspoon black pepper
  • 1 4 cup fresh basil leaves, chopped
  • 1 4 cup Parmesan cheese, grated (optional)
  • 1 zest lemon

Instructions
 

  • In a large pot of salted boiling water, add the whole wheat spaghetti and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the rest and set the pasta aside.
  • In the same pot, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
  • Stir in the halved cherry tomatoes and cook for about 5-7 minutes until they start to blister and soften.
  • Add in the chopped spinach, red pepper flakes, salt, and black pepper. Cook for an additional 2-3 minutes, stirring until the spinach wilts and combines.
  • Return the drained spaghetti to the pot and add the reserved pasta water gradually while tossing to combine everything. This will help create a light sauce.
  • Stir in the fresh basil, lemon zest, and adjust seasoning if necessary. If desired, sprinkle with grated Parmesan cheese before serving.
  • Serve the pasta in bowls, garnishing with additional basil leaves and a drizzle of olive oil for a vibrant presentation.

Notes

Add more vegetables or protein as desired.
Keyword healthy, pasta, quick, spinach, tomato