Tomato Spinach Pasta: A Delicious & Healthy Recipe

Tomato spinach pasta: prepare to fall in love with your new favorite weeknight dinner! Imagine twirling your fork around perfectly cooked pasta, coated in a vibrant, flavorful sauce bursting with the sweetness of ripe tomatoes and the earthy goodness of fresh spinach. This isn’t just a meal; it’s a celebration of simple, wholesome ingredients coming together in perfect harmony.

While pasta itself boasts a rich history rooted in Italian culinary tradition, the combination of tomatoes and spinach is a more modern, yet equally beloved pairing. Tomatoes, brought to Europe from the Americas, gradually became a staple in Italian cuisine, adding their bright acidity to countless dishes. Spinach, known for its nutritional benefits and mild flavor, complements the tomatoes beautifully, creating a balanced and satisfying meal.

What makes tomato spinach pasta so irresistible? It’s the perfect blend of flavors and textures. The slightly tangy tomato sauce, often enhanced with garlic and herbs, clings lovingly to the pasta, while the spinach adds a subtle, leafy counterpoint. It’s quick, easy to make, and endlessly adaptable. Whether you’re a seasoned chef or a kitchen novice, you can whip up a delicious and healthy bowl of this pasta in under 30 minutes. Plus, it’s a fantastic way to sneak in some extra greens! So, are you ready to discover the magic of this simple yet satisfying dish? Let’s get cooking!

Ingredients:

• 1 pound pasta (spaghetti, penne, or your favorite shape)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon sugar (optional, to balance acidity)
• Salt and freshly ground black pepper to taste
• 5 ounces fresh spinach, washed and roughly chopped
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh basil, for garnish
• Optional: 1/4 cup heavy cream or half-and-half for extra richness

Preparing the Tomato Sauce:

1. Sauté the Garlic: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about 1-2 minutes, or until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter. I usually stir constantly during this step to ensure even cooking.
2. Add Tomatoes and Seasonings: Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, and sugar (if using). Season with salt and freshly ground black pepper to taste. Remember, you can always add more seasoning later, so start with a smaller amount and adjust as needed.
3. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 20 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking. I often find myself tasting the sauce every 15 minutes or so, just to make sure the seasoning is perfect!
4. Optional Creaminess: If you want a richer sauce, stir in the heavy cream or half-and-half during the last 5 minutes of simmering. This will add a lovely velvety texture to the sauce.

Cooking the Pasta:

1. Boil the Water: While the sauce is simmering, bring a large pot of salted water to a rolling boil. The salt is important – it seasons the pasta from the inside out. I usually use about 1 tablespoon of salt per gallon of water.
2. Cook the Pasta: Add the pasta to the boiling water and cook according to the package directions, until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is firm to the bite. Overcooked pasta will be mushy, so be sure to check it frequently.
3. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! It will help to create a creamy sauce that clings to the pasta. I usually use a measuring cup to scoop out the water before draining.
4. Drain the Pasta: Drain the pasta in a colander. Don’t rinse it unless you’re making a cold pasta salad. Rinsing removes the starch that helps the sauce adhere to the pasta.

Combining Pasta, Sauce, and Spinach:

1. Add Spinach to the Sauce: Stir the chopped spinach into the tomato sauce. Cook for about 2-3 minutes, or until the spinach is wilted. The spinach will cook down quite a bit, so don’t worry if it seems like a lot at first.
2. Combine Pasta and Sauce: Add the drained pasta to the pot with the tomato sauce and spinach. Toss to coat the pasta evenly with the sauce.
3. Add Pasta Water (if needed): If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. The pasta water will help to loosen the sauce and create a creamy emulsion.
4. Stir in Parmesan Cheese: Stir in the grated Parmesan cheese. This will add a salty, savory flavor and help to thicken the sauce slightly.
5. Season to Taste: Taste the pasta and adjust the seasoning as needed. You may want to add more salt, pepper, or Parmesan cheese.

Serving:

1. Serve Immediately: Serve the tomato spinach pasta immediately. Garnish with chopped fresh basil and extra grated Parmesan cheese. A drizzle of olive oil is also a nice touch.
2. Optional Add-ins: Feel free to add other ingredients to this pasta dish. Some popular additions include cooked chicken, sausage, shrimp, mushrooms, or other vegetables. I sometimes add a can of drained and rinsed cannellini beans for extra protein and fiber.
3. Storage: Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave. You may need to add a little water or broth to loosen the sauce when reheating.

Tips and Variations:

• Spice it up: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
• Add vegetables: Sauté other vegetables, such as onions, bell peppers, or zucchini, along with the garlic.
• Use different cheeses: Try using other cheeses, such as mozzarella, ricotta, or goat cheese, in addition to or instead of Parmesan cheese.
• Make it vegan: Omit the Parmesan cheese or use a vegan Parmesan cheese alternative.
• Fresh tomatoes: If you have fresh tomatoes, you can use them instead of canned tomatoes. You’ll need about 2 pounds of fresh tomatoes, peeled and chopped.
• Herbs: Experiment with different herbs, such as thyme, rosemary, or parsley.

Enjoy your delicious and easy tomato spinach pasta!

Conclusion:

This tomato spinach pasta recipe isn’t just another weeknight meal; it’s a vibrant, flavorful experience that’s surprisingly simple to pull off. From the bright acidity of the tomatoes to the earthy goodness of the spinach, every bite is a celebration of fresh, wholesome ingredients. I truly believe this dish deserves a spot in your regular rotation, and here’s why: it’s quick, it’s healthy-ish (we can always add more cheese, right?), and it’s incredibly satisfying.

But beyond the ease and the taste, this recipe is a blank canvas for your culinary creativity. Feeling adventurous? Toss in some grilled chicken or shrimp for a protein boost. Craving a little heat? A pinch of red pepper flakes will do the trick. Want to make it even more decadent? Stir in a dollop of mascarpone cheese at the end for a creamy, luxurious finish. The possibilities are truly endless!

Serving Suggestions and Variations:

* For a simple side dish: Serve alongside grilled chicken, fish, or tofu.
* For a heartier meal: Add Italian sausage, meatballs, or chickpeas.
* For a vegetarian option: Incorporate roasted vegetables like zucchini, bell peppers, or eggplant.
* For a cheesy twist: Sprinkle with Parmesan, Pecorino Romano, or mozzarella cheese.
* For a spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce.
* For a creamy texture: Stir in a dollop of ricotta cheese or cream cheese.
* For a fresh flavor: Garnish with fresh basil, parsley, or oregano.
* Pasta Alternatives: Feel free to experiment with different pasta shapes like penne, fusilli, or farfalle. Gluten-free pasta works perfectly too!
* Sauce Enhancement: A splash of balsamic vinegar or a squeeze of lemon juice can brighten the sauce.

I’ve made this tomato spinach pasta countless times, and each time I tweak it a little based on what I have on hand and what I’m craving. That’s the beauty of this recipe – it’s adaptable and forgiving. Don’t be afraid to experiment and make it your own!

I’m so excited for you to try this recipe and experience the deliciousness for yourself. I poured my heart into creating a dish that’s both easy to make and bursting with flavor, and I truly believe you’ll love it.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking! And most importantly, don’t forget to share your creations with me! I’d love to see your photos, hear about your variations, and read your feedback. Tag me on social media using #TomatoSpinachPasta or leave a comment below. I can’t wait to hear what you think! Happy cooking! I am confident that you will find this tomato spinach pasta recipe to be a new family favorite.