Tomato Spinach Pasta Recipe
Have dinner ready in around 30 minutes with this quick and easy pasta recipe! This dish is packed with veggies, and makes a great healthy pasta option!
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Servings: 3 to 4 people
Ingredients
- 10 ounces spaghetti, linguini, or similar shape
- 2 tablespoons extra-virgin olive oil
- 1 medium red or yellow onion, diced * see notes
- 3 cloves garlic, lightly smashed
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 2 cups diced Roma tomatoes ** see notes
- 2 cups packed fresh spinach, washed and drained
- freshly grated Parmesan cheese (optional topping)
Instructions
- Bring a large pot of salted water up to a boil. Cook your spaghetti according to the package instructions. Reserve about 1 cup of pasta water, and drain the spaghetti. Set aside.
- In a large skillet, combine olive oil, onion, and garlic. Place over medium heat and cook for about 2 to 3 minutes, or until the onion turns translucent and softens.
- Add the salt, oregano, tomato paste, and diced tomatoes, along with half a cup of the reserved pasta water. Bring the mixture up to a boil, and reduce heat to a low simmer. Simmer the sauce for about 5 to 10 minutes, or until the tomatoes have softened fully.
- Add the cooked pasta to the sauce, along with the spinach. Toss to coat the noodles in the sauce. If the sauce seems dry, add more pasta water as needed. Continue cooking the spaghetti over low heat until the spinach is wilted. (Optional) Top the spaghetti with grated parmesan before serving.
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Notes
* You can use either red or yellow onion in this recipe. There isn't much of a flavor difference, but the red onion yields a slightly sweeter flavor (and bonus: pops of purple!).
** This time around, I used some fresh Roma tomatoes that I peeled and diced myself. You can also use a can of diced tomatoes to make things easier!
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