Print

Spinach Tomato Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 15 reviews

This vibrant Spinach Tomato Pasta is a quick and easy dish made with al dente penne pasta tossed in a fresh cherry tomato sauce with garlic, red pepper flakes, and baby spinach. Finished with grated Parmesan cheese and fresh herbs, it offers a perfect balance of savory, spicy, and fresh flavors — ideal for a healthy weeknight dinner.

Ingredients

Pasta

  • 8 ounces penne

Sauce

  • 1/4 cup olive oil
  • 2 pints cherry tomatoes
  • 3 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Greens & Cheese

  • 2 cups baby spinach
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Chopped basil or parsley for serving

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook for 2 minutes less than the package instructions for al dente texture. This ensures the pasta will finish cooking when combined with the sauce.
  2. Prepare the Tomato Sauce: While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the cherry tomatoes and stir frequently. After 3-4 minutes, some tomato skins will begin to split. Use the back of a wooden spoon or a potato masher to gently press on the tomatoes, helping them burst and release their juices.
  3. Season and Simmer: Add the minced garlic, red pepper flakes, kosher salt, and black pepper to the skillet. Continue cooking the mixture for 2-3 minutes until the tomatoes break down into a chunky sauce and the garlic is fragrant.
  4. Combine Pasta and Sauce: Using a slotted spoon or spider, transfer the pasta directly from the boiling water to the skillet with the tomato sauce. Stir well to coat the pasta evenly.
  5. Add Spinach and Cheese: Fold in the baby spinach, allowing it to wilt completely in the warm sauce and pasta. Stir in the grated Parmesan cheese until melted and incorporated.
  6. Serve: Divide the pasta among plates or bowls. Garnish with additional grated Parmesan and chopped fresh basil or parsley for a bright, fresh finish.

Notes

  • Use cherry tomatoes that are ripe and juicy for the best flavor and sauce consistency.
  • Be careful not to overcook the pasta initially, as it will finish cooking when mixed with the hot sauce.
  • Red pepper flakes add a subtle heat; adjust the amount to your spice preference.
  • For a vegan version, omit the Parmesan or use a vegan cheese substitute.
  • Fresh herbs can be swapped with oregano or thyme for variation.

Find it online: https://marthatasty.com/spinach-tomato-pasta-recipe/