Fresh Spinach and Tomato Pasta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
395 kcal
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Course
Main Course
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Cuisine
American
Fresh Spinach and Tomato Pasta
Description
Fresh Spinach and Tomato Pasta focuses on combining linguine with a light sauce enhanced by butter and olive oil, softened halved tomatoes, and plenty of minced garlic. Italian seasoning subtly flavors the mixture. Baby spinach is added just long enough to wilt, contributing freshness and a tender texture. Parmesan cheese completes the dish by lending a salty, creamy element, while reserved pasta water helps create a cohesive, glossy sauce that clings to the noodles. The pasta is cooked al dente to provide the ideal bite.
The flavor balances the sweet and slightly tangy tomatoes, gentle bitterness from spinach, and the savory notes of Parmesan and garlic. The sauce is not heavy but coats the pasta nicely, making it suitable for a light lunch or a simple dinner alongside grilled proteins or additional vegetables. The combination of olive oil and butter adds richness without overwhelming the fresh ingredients.
The recipe suggests using tomatoes in the 12-ounce range, and fresh basil can be added if available. Salt and black pepper season to taste, making the overall profile adjustable to personal preferences. This pasta serves well straight from the skillet, preserving the freshness of the spinach and softness of the tomato sauce.
Ingredients
- 8 ounces pasta I used linguine
- 1 tablespoon olive oil
- 3 tablespoons butter
- 5-6 cloves garlic minced
- 12 ounces tomato cut in halves, little (grape, cherry, etc
- 1/4 teaspoon Italian seasoning
- 2 cups baby spinach packed, fresh
- 1/2 cup Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
Instructions
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- Meanwhile, when the pasta is about 10 minutes away from being cooked, start the sauce. Add the olive oil and butter to a skillet over medium-high heat.
- Add the garlic, tomatoes, and Italian seasoning to the skillet and cook until the tomatoes have become very soft (about 4-5 minutes). You may need to turn the heat down a bit (don't let all the liquid bubble off).
- Stir in the spinach and let it cook for a minute or two until it's wilted.
- Reserve 1/4 cup of the hot pasta water and add it to the skillet, then drain the pasta and add it to the skillet, along with the parmesan cheese. Toss the pasta with the sauce (ensure the parm has melted in smoothly), season with salt & pepper, and serve immediately.
Notes
- Any variety of small tomatoes close to 12 ounces will work well in this recipe.
- Including fresh basil can enhance the flavor if you have it on hand.
- Nutritional information is only an estimate and can vary based on ingredient choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 286mg | 12% |
| Potassium | 446mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2488IU | 50% |
| Vitamin C | 17mg | 19% |
| Calcium | 185mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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