Description
Easy 30-minute pasta dish with baby spinach and fresh tomatoes. It’s so light, yet flavorful meatless meal to make in the warmer months.
Ingredients
Units
Scale
- 8 oz. dry spaghetti or pasta of choice
- 1/4 cup olive oil
- 1 cup grape or cherry tomatoes, halved
- 4 garlic cloves, minced
- 1/4 tsp. red pepper flakes
- 5–6 oz. fresh baby spinach
- 1/2 lemon, plus extra to taste
- 1/3 cup freshly grated Parmesan cheese, plus extra for serving
- 2 Tbsp. toasted pine nuts
- Fresh basil, for garnish
- Kosher salt and fresh ground black pepper
Instructions
- Cook spaghetti in salted water according to package directions. Reserve 1/4 cup of pasta water and drain the rest.
- Heat olive oil in a large saute pan over medium heat. Add tomatoes with a pinch of salt and pepper. Cook for about 5 minutes or until the tomatoes begin to break down and soften.
- Add garlic and red pepper flakes and cook for 30 seconds or just until fragrant.
- Stir in spinach and cook, stirring, until the spinach is wilted. Squeeze lemon juice over the spinach.
- Add drained spaghetti and some of the reserved pasta water, and toss to coat with the sauce. Add Parmesan cheese, pine nuts, and more pasta water if needed. Taste for salt and pepper. Serve garnished with fresh basil and more Parmesan cheese.
Notes
- Pasta: Feel free to use any type of pasta of choice for this recipe.
- Parmesan cheese: Buy a chunk of Parmesan and grate it yourself. It will melt and taste so much better!
- Making this recipe: This recipe is pretty quick to make. It helps to have all of the ingredients measured and prepared before starting. Make sure to get going on your pasta first so it’ll finish cooking with the sauce.
Nutrition
- Serving Size:
- Calories: 333
- Sugar: 1.1 g
- Sodium: 259.2 mg
- Fat: 17.5 g
- Carbohydrates: 30.3 g
- Protein: 15.7 g
- Cholesterol: 9.6 mg