Tomato Spinach Pasta: A Delicious & Healthy Recipe

Tomato spinach pasta: just the name conjures up images of vibrant colors and fresh, wholesome flavors, doesn’t it? This isn’t just another pasta dish; it’s a celebration of simple ingredients coming together to create something truly extraordinary. Imagine twirling your fork around perfectly cooked pasta, coated in a luscious tomato sauce bursting with sweetness and acidity, punctuated by the earthy goodness of fresh spinach. Are you hungry yet?

While pasta itself boasts a rich Italian history, the beauty of tomato spinach pasta lies in its adaptability. It’s a dish that transcends generations and cultures, easily customizable to suit any palate. The combination of tomatoes and spinach, though seemingly simple, offers a nutritional powerhouse packed with vitamins and antioxidants. It’s a meal you can feel good about serving your family.

People adore this dish for its incredible versatility and ease of preparation. It’s the perfect weeknight meal when you’re short on time but craving something satisfying and delicious. The bright, tangy tomato sauce perfectly complements the slightly bitter spinach, creating a harmonious balance of flavors that will leave you wanting more. Plus, the vibrant colors make it visually appealing, a feast for both the eyes and the stomach. Whether you’re a seasoned chef or a kitchen novice, this recipe is guaranteed to be a success!

Ingredients:

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

Preparing the Sauce:

1. Sauté the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and chopped onion and cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Be careful not to burn the garlic, as it will become bitter. The goal is to infuse the oil with their flavors. I usually keep the heat a little lower at this stage to prevent burning.
2. Add the Tomatoes: Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Remember, you can always add more seasoning later, so start with a little less 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 15-20 minutes, or even longer for a richer flavor. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking. I often let mine simmer for up to an hour, stirring every 10-15 minutes. If the sauce becomes too thick during simmering, add a splash of vegetable broth or pasta water to thin it out.
4. Incorporate the Spinach: Stir in the chopped fresh spinach. Cook until the spinach is wilted, about 2-3 minutes. Don’t overcook the spinach, as it will lose its vibrant green color and become mushy. You just want it to wilt down nicely into the sauce.
5. Add Cream (Optional): If you’re using heavy cream, stir it in now. This will make the sauce extra creamy and decadent. If you’re not using cream, you can skip this step. I sometimes add a tablespoon of butter instead of cream for a similar effect.
6. Adjust Consistency: If the sauce is too thick, add a little vegetable broth or pasta water to thin it out to your desired consistency. If it’s too thin, continue to simmer it uncovered for a few more minutes to allow some of the liquid to evaporate.

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, as 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 cooked but still firm. Overcooked pasta will be mushy and unappetizing.
3. Reserve Pasta Water: Before draining the pasta, reserve about 1/2 cup of the pasta water. This starchy water is a secret weapon for making the sauce cling to the pasta and creating a creamy emulsion.
4. Drain the Pasta: Drain the pasta in a colander. Be sure to shake off any excess water.

Combining and Serving:

1. Combine Pasta and Sauce: Add the drained pasta to the skillet with the tomato spinach sauce. Toss to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up.
2. Add Parmesan Cheese: Stir in 1/2 cup of grated Parmesan cheese. The cheese will melt into the sauce and add a rich, savory flavor.
3. Serve Immediately: Serve the pasta immediately, garnished with chopped fresh basil and extra grated Parmesan cheese. A sprinkle of red pepper flakes is also a nice touch if you like a little heat.
4. Optional Add-ins: Feel free to add other ingredients to this dish to customize it to your liking. Some popular additions include cooked chicken, sausage, shrimp, or vegetables like mushrooms, bell peppers, or zucchini.

Tips and Variations:

• Use High-Quality Tomatoes: The quality of the tomatoes will greatly affect the flavor of the sauce. I recommend using San Marzano tomatoes if you can find them. They are known for their sweetness and low acidity.
• Don’t Overcook the Pasta: As mentioned earlier, it’s important to cook the pasta al dente. Overcooked pasta will be mushy and won’t hold the sauce as well.
• Adjust the Seasoning: Taste the sauce and adjust the seasoning as needed. You may need to add more salt, pepper, or other spices to suit your taste.
• Add Protein: This dish is delicious on its own, but you can also add protein to make it a more complete meal. Cooked chicken, sausage, shrimp, or tofu are all great options.
• Make it Vegetarian or Vegan: To make this dish vegetarian, simply omit any meat or seafood. To make it vegan, use a plant-based Parmesan cheese alternative and ensure that the pasta is egg-free. You can also add nutritional yeast for a cheesy flavor.
• Spice it Up: If you like a little heat, add more red pepper flakes to the sauce. You can also use a pinch of cayenne pepper.
• Make it Ahead: The tomato spinach sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it before adding the pasta.
• Freeze it: Leftover pasta can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.
• Add Fresh Herbs: In addition to basil, you can also add other fresh herbs to the sauce, such as parsley, oregano, or thyme.
• Use Different Types of Pasta: While spaghetti and penne are classic choices for this dish, you can use any type of pasta you like. Farfalle (bow tie pasta), rotini (corkscrew pasta), and fusilli (spiral pasta) are all good options.
• Add Vegetables: Feel free to add other vegetables to the sauce, such as mushrooms, bell peppers, zucchini, or eggplant. Sauté them along with the onion and garlic.
• Use Fresh Garlic: Fresh garlic is always best, but you can use garlic powder in a pinch. Use about 1/2 teaspoon of garlic powder for every clove of fresh garlic.
• Use Fresh Spinach: Fresh spinach is preferred, but you can use frozen spinach if you don’t have fresh on hand. Be sure to thaw the frozen spinach and squeeze out any excess water before adding it to the sauce.
• Add a Splash of Wine: For a richer flavor, add a splash of dry red or white wine to the sauce after sautéing the onion and garlic. Let the wine simmer for a few minutes to reduce before adding the tomatoes.

Serving Suggestions:

• Serve with a side salad and garlic bread for a complete meal.
• Top with a dollop of ricotta cheese for extra creaminess.
• Sprinkle with toasted pine nuts for added texture.
• Serve with a glass of your favorite red or white wine.

Nutritional Information (Approximate):

(Note: Nutritional information will vary depending on the specific ingredients used and portion sizes.)

• Calories: Approximately 400-500 per serving
• Protein: 15-20 grams
• Fat: 15-20 grams
• Carbohydrates: 60-70 grams

Enjoy your delicious and easy-to-make tomato spinach pasta! I hope you find this recipe helpful and that it becomes a staple in your kitchen.

Conclusion:

This tomato spinach pasta isn’t just another weeknight meal; it’s a vibrant, flavorful experience that’s surprisingly simple to create. From the bright acidity of the tomatoes to the earthy goodness of the spinach, every bite is a celebration of fresh ingredients and satisfying textures. I truly believe this recipe deserves a spot in your regular rotation, and here’s why: it’s quick, it’s healthy-ish (we’re talking about pasta, after all!), and it’s endlessly adaptable to your own tastes and what you have on hand.

Think of this recipe as a blank canvas. Feeling adventurous? Add a pinch of red pepper flakes for a touch of heat. Craving more protein? Grilled chicken or shrimp would be fantastic additions. For a vegetarian boost, consider incorporating some cannellini beans or chickpeas. And if you’re looking to elevate the flavor profile even further, a sprinkle of toasted pine nuts or a dollop of creamy ricotta cheese right before serving will take it to the next level.

Beyond the core ingredients, the possibilities are truly endless. You could swap out the spinach for kale or Swiss chard, or add other vegetables like bell peppers, zucchini, or mushrooms. The key is to experiment and find what you love. I often find myself throwing in whatever leftover vegetables I have in the fridge, and it always turns out delicious.

Serving suggestions? This tomato spinach pasta is wonderful on its own as a light lunch or dinner. But it also pairs beautifully with a simple side salad and some crusty bread for soaking up all that delicious sauce. For a more substantial meal, consider serving it alongside grilled vegetables or a roasted chicken breast. And don’t forget the Parmesan cheese! A generous grating of Parmesan is the perfect finishing touch.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s both comforting and exciting, familiar yet unique. It’s the kind of meal that you can whip up on a busy weeknight or serve to guests at a dinner party. It’s truly versatile and always a crowd-pleaser.

So, what are you waiting for? Grab your ingredients, put on some music, and get cooking! I promise you won’t be disappointed. And more importantly, I want to hear about your experience. Did you make any modifications? What did you think of the flavor? What did you serve it with? Share your photos and stories in the comments below. I’m always eager to learn from my readers and see how you’ve made this recipe your own.

I truly believe that cooking should be a fun and creative process, and I hope this recipe inspires you to get in the kitchen and experiment. Don’t be afraid to try new things, to make mistakes, and to learn from them. Because at the end of the day, the most important thing is to enjoy the process and to create something delicious that you can share with the people you love. Happy cooking! I can’t wait to hear all about your tomato spinach pasta adventures!