Fresh Spinach and Tomato Pasta
This fresh spinach and tomato pasta recipe has a light yet mouthwatering garlic butter sauce! It's bright, simple to make, and great for summer weeknights.
- 8 ounces pasta (I used linguine)
- 1 tablespoon olive oil
- 3 tablespoons butter
- 5-6 cloves garlic minced
- 12 ounces little tomatoes (grape, cherry, etc.) cut in halves
- 1/4 teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper to taste
Boil a salted pot of water for the pasta and cook it al dente according to package directions.
Meanwhile, when the pasta is about 10 minutes away from being cooked, start the sauce. Add the olive oil and butter to a skillet over medium-high heat.
Add the garlic, tomatoes, and Italian seasoning to the skillet and cook until the tomatoes have become very soft (about 4-5 minutes). You may need to turn the heat down a bit (don't let all the liquid bubble off).
Stir in the spinach and let it cook for a minute or two until it's wilted.
Reserve 1/4 cup of the hot pasta water and add it to the skillet, then drain the pasta and add it to the skillet, along with the parmesan cheese. Toss the pasta with the sauce (ensure the parm has melted in smoothly), season with salt & pepper, and serve immediately.
- Use whatever tomatoes look best/you can find. Anything in the ballpark of 12 oz. will work fine.
- This recipe is great with fresh basil if you have some!
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Calories: 395kcal | Carbohydrates: 48g | Protein: 14g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 286mg | Potassium: 446mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2488IU | Vitamin C: 17mg | Calcium: 185mg | Iron: 2mg