spinach tomato pasta
This delicious and healthy spinach tomato pasta is a quick meal packed with flavors and nutrients. Featuring fresh spinach and juicy tomatoes tossed with al dente pasta, it's perfect for a weeknight dinner.
Equipment
- 1 Large pot
- 1 Colander
- 1 Skillet
- 1 Wooden spoon
- 1 Cooking spoon
- 1 Cutting board
Ingredients
- 12 oz pasta (spaghetti or penne)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 14 oz canned diced tomatoes (with juices)
- 4 cups fresh spinach About 120 g
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- to taste salt
- to taste black pepper
- for serving grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- Add the canned diced tomatoes (with juices) to the skillet. Stir in dried oregano and red pepper flakes (if using). Let it simmer for about 5-7 minutes.
- Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and black pepper to taste.
- Once the pasta is cooked and drained, add it to the skillet with the spinach and tomato mixture. Toss everything together, adding reserved pasta water as needed to create a cohesive sauce.
- Serve immediately, and top with grated Parmesan cheese if desired.