Quick Spinach Pasta
This Quick Spinach Pasta is a delightful, healthy dish that combines the freshness of spinach with pasta for a quick and satisfying meal. Perfect for busy weeknights, this recipe is both nutritious and delicious, making it a great choice for any occasion.
Equipment
- 1 large pot
- 1 colander
- 1 skillet
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 12 oz pasta of choice spaghetti, penne, or fusilli
- 4 cups fresh spinach about 120 g
- 3 cloves garlic minced
- 1 cup cherry tomatoes halved
- ¼ cup olive oil (60 ml)
- ½ teaspoon red pepper flakes optional
- Salt to taste
- Black pepper to taste
- ½ cup grated Parmesan cheese (50 g, optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
- While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes, if using, and sauté for about 1 minute until fragrant.
- Add the halved cherry tomatoes to the skillet and cook for another 3-4 minutes until they begin to soften.
- Stir in the fresh spinach and cook for 2-3 minutes until wilted. Season with salt and black pepper to taste.
- Add the drained pasta to the skillet, tossing it gently with the spinach and tomatoes. If needed, add some reserved pasta water to reach your desired sauce consistency.
- Remove from heat and stir in the grated Parmesan cheese, if using. Toss everything together once more.
- Serve immediately, garnished with fresh basil leaves if desired.
Notes
Feel free to add protein such as grilled chicken, shrimp, or chickpeas for a heartier meal.
For a vegan option, you can omit the Parmesan cheese or use a dairy-free substitute.
This dish is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2-3 days.