If you need a dish that's simple to prepare, try this vegetarian tomato and spinach pasta. The recipe below is sure to impress. This colorful combination of pasta, baby spinach and roasted cherry tomatoes is rich in flavor and nutrients. Choose colorful heirloom cherry tomatoes to make it even more beautiful.
This recipe is quick to make, and you can make it even more quickly by planning ahead. Roast the tomatoes the day before, and just reheat them with the pasta and spinach. Save all of the juices that come out of the tomatoes as they cook – this is what will lend body and flavor to the sauce.
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Cooktop Cove
Vegetarian Tomato and Spinach Pasta
4
5 minutes
30 minutes
35 minutes
1 pound cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
1 pound pasta
1/2 pound baby spinach
1/4 teaspoon chili flakes
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup Parmesan cheese
Preheat the oven to 400 degrees F.
Toss the tomatoes, olive oil, salt and sugar together, and arrange on a baking sheet in one even layer. Roast for 25 to 30 minutes or until the tomatoes are blistered and reduced.
When the tomatoes are nearly finished baking, cook the pasta according to package instructions.
Transfer the pasta and tomatoes to a large skillet and add the spinach, chili flakes, black pepper and garlic powder.
Cook, stirring occasionally, until the spinach is wilted and the water has evaporated.
