Description
This vibrant, Mediterranean-inspired dish is the ultimate solution for hectic weeknights. It features al dente pasta tossed in a light, aromatic sauce of bursting cherry tomatoes, savory garlic, and high-quality olive oil. Gently wilted fresh spinach adds a nutritious pop of green, creating a balanced and comforting meal that tastes like it spent hours simmering despite coming together in under forty minutes. It is a wholesome, budget-friendly family favorite that celebrates simple, high-quality ingredients.
Ingredients
1 lb penne pasta
1/2 cup extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
4 cloves garlic, minced
2 pints fresh cherry or grape tomatoes
4 cups fresh baby spinach
1/2 cup grated parmesan cheese (optional)
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
Add the cherry tomatoes to the skillet and cook, stirring occasionally, until they begin to burst and release their juices.
Reserve 1/2 cup of pasta water, then drain the pasta.
Add the drained pasta to the skillet with the tomatoes.
Stir in the fresh spinach and cook until just wilted, adding a splash of the reserved pasta water if needed to loosen the sauce.
Season with salt and pepper to taste, toss with parmesan cheese if desired, and serve immediately.
Notes
Use a high-quality extra virgin olive oil as it forms the base of the sauce. To make this vegan, omit the cheese or use a plant-based alternative. Feel free to add cooked chickpeas for extra protein.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg