Fresh Spinach and Tomato Pasta Recipe
This Garlic Butter Pasta with Tomatoes and Spinach is a weeknight hero, delivering a restaurant-quality meal in under 30 minutes. The magic lies in the simple technique of sautéing garlic in butter to create a rich, aromatic base that perfectly coats the pasta. After testing this method extensively, I can confirm it’s a foolproof way to achieve maximum flavor with minimal effort, making it a staple in my own kitchen.
PrintFresh Spinach and Tomato Pasta
Ingredients
Scale
- 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)
Instructions
- 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.
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