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- 12 oz spaghetti or your pasta of choice - 2 cups fresh spinach, roughly chopped - 2 cups cherry tomatoes, halved - 3 cloves garlic, minced - 1 medium onion, finely chopped - 1/4 cup olive oil - 1 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (optional) - Fresh basil for garnish Using fresh, bright ingredients makes this dish shine. The spinach adds color and nutrients. Cherry tomatoes bring sweetness and juiciness, while garlic and onion add depth. Olive oil binds it all together, enhancing flavor. Red pepper flakes add a gentle heat, but feel free to adjust. Parmesan cheese is optional but adds a creamy touch. Fresh basil is perfect for garnish and brings a fresh aroma. These ingredients create a quick and tasty meal that feels special. Enjoy the beauty of this simple yet flavorful dish! Start by bringing a large pot of salted water to a boil. Use enough water so the pasta cooks evenly. Once the water boils, add 12 ounces of spaghetti. Cook it according to the package instructions. You want the pasta to be al dente, which means it should still have a slight bite. After cooking, reserve one cup of pasta water. This water will help the sauce later. Drain the spaghetti in a colander and set it aside. Next, grab a large skillet and heat 1/4 cup of olive oil over medium heat. Once the oil is hot, add a finely chopped medium onion. Sauté it for about 3 to 4 minutes until it softens. Now, add 3 cloves of minced garlic and 1 teaspoon of red pepper flakes to the skillet. Stir this mix for one minute. The goal is to get the garlic fragrant but not burnt. Then, toss in 2 cups of halved cherry tomatoes. Cook these for about 5 to 7 minutes. You want them to soften and release their juices. This will create a tasty sauce base. Finally, add 2 cups of roughly chopped spinach to the skillet. Toss everything together and cook for another 2 to 3 minutes until the spinach wilts. Now it's time to bring everything together. Combine the drained spaghetti with the tomato and spinach mixture in the skillet. Pour in a little of that reserved pasta water to help create a nice sauce. Mix everything well. Next, season the dish with salt and pepper to taste. Allow the pasta to heat through for another 2 minutes. If you like cheese, sprinkle 1/4 cup of grated Parmesan over the top. Toss again to combine. After that, remove the skillet from heat. Let the pasta sit for a minute before serving. Enjoy your colorful, tasty Spinach Tomato Pasta! How to avoid mushy pasta To keep your pasta firm, cook it just until al dente. This means it should have a slight bite when you chew it. Use a big pot of salted water. This adds flavor and helps with texture. Remember to stir the pasta often while it cooks. Best pasta types for this recipe I love using spaghetti for spinach tomato pasta. It holds the sauce well. You can also try penne or fusilli. These shapes catch the sauce and veggies, making each bite tasty. Additional spices and herbs to try Besides red pepper flakes, consider adding dried oregano or fresh thyme. These add depth to your dish. A squeeze of lemon juice brightens the flavors too. You can also use a pinch of sugar to balance the acidity of the tomatoes. Tips for sautéing vegetables Start by cooking onions until they are soft. This takes about 3-4 minutes. Then add garlic for flavor. Keep an eye on the heat; you don't want the garlic to burn. It should become fragrant in about a minute. Add tomatoes next and let them soften. Finally, toss in the spinach until it wilts. Serving ideas with garnishes Serve the pasta in a big bowl or on individual plates. Top with fresh basil leaves for color. A sprinkle of Parmesan cheese adds a nice touch. You can also drizzle olive oil on top for extra flavor. Pairing suggestions for side dishes This pasta pairs well with a crisp green salad. A side of garlic bread is also a great choice. It complements the dish and adds a hearty element to your meal. {{image_2}} You can add protein to make this dish heartier. Adding chicken or shrimp works well. Simply cook bite-sized pieces of chicken or shrimp in the skillet before you add the spinach. This adds great flavor and boosts nutrition. If you prefer vegan options, try chickpeas or lentils. They are rich in protein and add texture. Mix them in with the spinach and tomatoes for a filling meal. You can swap out vegetables based on what you have. Bell peppers, zucchini, or broccoli can work well. Simply chop them and add them to the skillet when you cook the onion. Think about seasonal variations, too. In summer, use fresh corn or green beans. In winter, add roasted butternut squash or kale. This keeps the dish fresh and exciting. Different sauces can change the taste of your pasta. Try a pesto or Alfredo sauce to mix things up. Both will give your meal a new twist. For cheese, Parmesan is classic, but you can use feta or mozzarella too. Crumbled feta adds a salty kick, while mozzarella gives a creamy texture. Experiment with different cheeses for your favorite flavor! To store your spinach tomato pasta, place it in an airtight container. Make sure to cool it first. This keeps moisture in and prevents it from drying out. It stays fresh for about 3 to 5 days in the fridge. When reheating pasta, you have a few options. You can use the microwave or the stove. If using the microwave, add a splash of water. This helps steam the pasta and keeps it moist. Stir it every 30 seconds for even heating. If using the stove, warm it in a pan over low heat. Add a little olive oil to keep it from sticking. Yes, you can freeze spinach tomato pasta! To freeze it, let the pasta cool completely. Then, place it in a freezer-safe bag or container. Be sure to remove excess air to prevent freezer burn. It can last about 2 to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight and reheat as mentioned. To make Spinach Tomato Pasta gluten-free, use gluten-free pasta. Many brands offer great options. Rice, quinoa, or chickpea pasta works well. Check the cooking times, as they may vary. Yes, you can use frozen spinach. Just thaw it first and drain any excess water. Frozen spinach is a time-saver and still tasty. If you want to skip Parmesan, try nutritional yeast for a cheesy flavor. You can also use pecorino or a dairy-free cheese. These options give great taste without dairy. Adding protein is easy! Chicken or shrimp cooks well with the pasta. For a plant-based option, add chickpeas or tofu. Store leftover Spinach Tomato Pasta in an airtight container. It stays fresh in the fridge for up to three days. Yes, you can reheat the pasta in the microwave or on the stove. Add a splash of water to help it steam and soften. Yes, you can prepare the pasta ahead. Store the sauce and pasta separately for best results. Combine them when ready to serve. Fresh herbs like basil, parsley, or oregano add great flavor. Add them at the end for freshness. Dried herbs also work well if fresh isn't available. To add more heat, increase the red pepper flakes. You can also include a dash of hot sauce. Adjust the spice level to your taste! This recipe for Spinach Tomato Pasta is simple and tasty. You can make it with fresh ingredients and basic steps. Remember to cook your pasta just right and try different flavors. Adding proteins or using other veggies can change it up. Storing and reheating it correctly keeps the taste fresh. Enjoy making this meal your own with our tips! Your dinner will be healthy and satisfying.

Spinach Tomato Pasta

Dive into this delicious spinach tomato pasta recipe that’s both quick and satisfying! With simple ingredients like fresh spinach, juicy cherry tomatoes, and garlic, you’ll have a vibrant meal ready in just 25 minutes. Perfect for any night of the week, this dish is a must-try for pasta lovers. Click to discover the full recipe and elevate your dinner experience with a burst of flavor and freshness. Enjoy every bite!
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Ingredients
  

12 oz spaghetti or your pasta of choice

2 cups fresh spinach, roughly chopped

2 cups cherry tomatoes, halved

3 cloves garlic, minced

1 medium onion, finely chopped

1/4 cup olive oil

1 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional)

Fresh basil for garnish

Instructions
 

Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.

      Add the minced garlic and red pepper flakes to the skillet. Sauté for another minute until fragrant, being careful not to burn the garlic.

        Stir in the cherry tomatoes and cook for about 5-7 minutes, until they begin to soften and release their juices.

          Add the chopped spinach to the skillet, tossing everything together. Cook for another 2-3 minutes until the spinach is wilted.

            Combine the drained pasta with the tomato and spinach mixture in the skillet. Pour in a little reserved pasta water to help create a sauce, mixing well to combine.

              Season with salt and pepper to taste. Allow the pasta to heat through for another 2 minutes.

                If desired, sprinkle grated Parmesan cheese over the top and toss to combine.

                  Remove from heat and let it sit for a minute before serving.

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

                      - Presentation Tips: Serve the pasta in a large bowl or individual plates. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese for a touch of elegance. Enjoy with a side of crusty bread!