Spinach and Tomato Pasta

Overhead shoot of a pan with linguini, tomatoes and spinach

4.23 from 9 votes

Spinach and Tomato Pasta, a quick and easy recipe ready in well under 30 minutes. Super delicious and super simple, this dish makes a great dinner for the whole family. It's vegan and vegetarian friendly too, but can be tweaked to one's liking.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 108kcal

Author: Daniela Apostol

Ingredients

¼ packet of linguine
6 medium tomatoes, chopped
2 cups fresh baby spinach
1 spring onion
3 cloves of garlic
1 tablespoon tomato puree
1 tablespoon olive oil
1 teaspoon basil (fresh or dry)
salt and pepper to taste

Metric - US Customary

Instructions

Cook the linguine according to the packet instructions.
When ready, reserve a quarter of a cup of the water pasta was cooked in, and drain the rest.
Heat up the oil in a pan, chop the spring onion, peel and cut the garlic, and add them to the pan.
Leave to cook for about 30 seconds, then add the chopped tomatoes and leave to cook for 3-4 minutes, until slightly mushy.
Add the spinach, tomato puree and the water reserved from the pasta, then stir and cook for a further 2-3 minutes.
Add the pasta, basil, season to taste, remove from the heat.
Serve hot.

Notes

To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.

Nutrition