Description
A quick and flavorful Fresh Spinach and Tomato Pasta that combines al dente linguine with a vibrant garlic-tomato sauce, fresh baby spinach, and creamy parmesan cheese. This easy stovetop recipe comes together in just 30 minutes, making it perfect for a nutritious weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta
Sauce
- 1 tablespoon olive oil
- 3 tablespoons butter
- 5-6 cloves garlic, minced
- 12 ounces little tomatoes (grape, cherry, or similar), halved
- 1/4 teaspoon Italian seasoning
- 2 cups packed fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
- Salt and pepper, to taste
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil and cook the linguine pasta until al dente, following the package instructions.
- Prepare Sauce Base: While the pasta is cooking and about 10 minutes remain, heat olive oil and butter in a skillet over medium-high heat until melted and hot.
- Cook Garlic and Tomatoes: Add minced garlic, halved tomatoes, and Italian seasoning to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the tomatoes become very soft. Adjust the heat as necessary to prevent all liquid from evaporating.
- Wilt Spinach: Stir in the fresh baby spinach and cook for 1 to 2 minutes until the spinach is wilted.
- Combine Pasta and Sauce: Reserve 1/4 cup of the hot pasta water, then drain the pasta. Add the pasta and reserved water to the skillet with the sauce. Stir in the grated parmesan cheese and toss everything together until the cheese melts smoothly and the pasta is well coated. Season with salt and pepper to taste.
- Serve: Serve the pasta immediately for best flavor and texture.
Notes
- You can substitute linguine with your favorite pasta shape such as spaghetti or fettuccine.
- For a richer sauce, add a splash of pasta cooking water as needed to loosen the texture.
- Use fresh, ripe tomatoes for the best flavor; grape or cherry tomatoes work particularly well.
- To make this recipe vegetarian, ensure the parmesan cheese is vegetarian-friendly or substitute with a plant-based cheese.
- Leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently on the stovetop.
