A lovely and simply delicious vegetable pasta dish! A perfect summertime pasta with local fresh ingredients and ready in 20 minutes!
This meatless recipe is such a simple lovely pasta dish with few ingredients, that offers delicious flavours. It is one of those dishes that is quick to make during a busy week or elegant enough to make for guests. If you don’t have fresh basil, not to worry, as I have used dried and it adds the same flavours you will still enjoy!
ONLY A FEW INGREDIENTS
- Pasta: I chose a spaghetti pasta for this recipe
- Extra virgin olive oil
- Cherry tomatoes: I like to use organic however it isn’t necessary
- Garlic: love the rich pungent flavour
- White wine: select a dry wine when using in recipes
- Spinach: my choice is organic baby spinach
- Basil: fresh would be choice for the pungent flavour
- Parmesan cheese
- Seasoning: salt, pepper and red pepper flakes for heat is you desire
HELPFUL TIPS
- Once the olive oil has warmed in the skillet, add your cherry tomatoes or grape tomatoes and allow them to burst. I suggest to place a lid on the skillet, this will allow the steam to soften the tomatoes. After 5 or so minutes, if there are some tomatoes that are still whole, use a back of a wooden spoon to help them along.
- When adding garlic, give it only about a minute to saute, long enough for the aroma to release. Never over-cook garlic, as the flavour is not the same.
- Cook white wine long enough for half of it to evaporate. Then add spinach, and seasoning. If more liquid is needed, add some of the reserved pasta water to the skillet. Add pasta, fresh basil, parmesan cheese and toss. Garnish with Parmesan cheese and fresh basil.
MAKING THIS DELICIOUS RECIPE
While you are waiting for the pasta to cook, heat olive oil in a skillet at medium temperature, add cherry tomatoes, and cook with a lid on and until the tomatoes start to burst and the juices release, about 5-7 minutes.
Sauté garlic, for about one minute, enough for the aroma to start releasing. Add white wine, and cook until half has evaporated, then add spinach, salt, black pepper and red pepper flakes (if using). Sauté until the spinach has soften. Add some of the reserved pasta water at this time. Cook for another minute or two. Add cooked pasta to skillet, along with the basil and Parmesan cheese and toss just enough to coat pasta.
Serve and garnish with basil and grated Parmesan cheese.
Sometimes, we just want a simple dish with fresh, aromatic and delicious flavours. This pasta dish will not disappoint, it’s perfect for a light lunch or a side to a grilled or roasted chicken.
Simple Cherry Tomato and Spinach Pasta
Equipment
- skillet
Ingredients
- 8 oz pasta (spaghetti)
- 1/2 tsp salt
- 1/4 cup extra virgin olive oil
- 2 cups cherry tomatoes
- 3 cloves garlic, minced
- 1 cup white wine
- 2 cups organic fresh spinach, roughly chop large leaves
- 1/4 tsp red pepper flakes (optional)
- handful fresh basil, (1 tsp dried basil)
- 1/2 tsp salt
- pinch black pepper
- 1/4 cup Parmesan cheese
Instructions
- In a large sauce pot, bring water to boil, add salt and pasta. Cook until al denta, drain and reserve 1/2 cup of the pasta water.
- While you are waiting for the pasta to cook, heat olive oil in a skillet at medium temperature, add cherry tomatoes, and cook with a lid on and until the tomatoes start to burst and the juices release, about 5-7 minutes.
- Sauté garlic, for about one minute, enough for the aroma to start releasing. Add white wine, and cook until half has evaporated, then add spinach, salt, black pepper and red pepper flakes (if using). Sauté until the spinach has soften. Add some of the reserved pasta water at this time. Cook for another minute or two.
- Add cooked pasta to skillet, along with the basil and Parmesan cheese and toss just enough to coat pasta.
- Serve and garnish with basil and grated Parmesan cheese.
