Garlicky Spinach Tomato Pasta Flavorful Weeknight Meal

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- 8 oz spaghetti or any pasta of your choice - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 small onion, finely chopped - 1 can (14 oz) diced tomatoes (with juices) - 4 cups fresh spinach, roughly chopped - 1 teaspoon dried oregano - 1 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving (optional) When cooking, use a kitchen scale for precise measurements. This helps ensure even cooking. Choose high-quality olive oil for the best flavor. Fresh garlic and spinach will enhance the taste. Look for vibrant, crisp spinach leaves. Use canned tomatoes with no added sugar for a pure flavor. You can swap spaghetti for whole grain or gluten-free pasta. Instead of olive oil, try avocado oil for a different flavor. If you don’t have fresh spinach, use frozen spinach. Just make sure to thaw and drain it first. For a milder taste, you can leave out the red pepper flakes. If you prefer a cheesy touch, nutritional yeast works well in place of Parmesan. {{ingredient_image_1}} First, fill a large pot with water and add salt. Bring the water to a boil. Add 8 oz of your favorite pasta, like spaghetti. Cook the pasta until it is al dente, which means it should still have a little bite. This usually takes about 8 to 10 minutes. Once done, save 1 cup of the pasta water. Drain the pasta and set it aside. Next, grab a large skillet and pour in 3 tablespoons of olive oil. Heat the oil over medium heat. Add 4 minced garlic cloves and 1 small finely chopped onion. Sauté them for about 2 to 3 minutes. You want the garlic to be fragrant and the onion to turn translucent. Now, it's time to add flavor. Pour in 1 can of diced tomatoes with their juices. Also, add in 1 teaspoon of dried oregano and 1 teaspoon of red pepper flakes. Season with salt and pepper to taste. Let this mixture simmer for about 5 minutes. This helps to blend all the flavors together. After that, toss in 4 cups of roughly chopped fresh spinach. Cook it for another 2 to 3 minutes until the spinach wilts. Finally, add your drained pasta to the skillet. Toss everything together well. If the sauce seems too thick, add some of that reserved pasta water a little at a time. This will help create the right sauce consistency. Once combined, plate the pasta and garnish with fresh basil leaves. If you like, sprinkle some grated Parmesan cheese on top before serving. Enjoy your delicious meal! To cook perfect pasta, start with a large pot. Use plenty of salted water. This helps the pasta taste better. Bring the water to a rolling boil first. Add your spaghetti and stir it well. Follow the package instructions for cooking time. You want it al dente, which means firm but not hard. Before draining, save a cup of pasta water. This starchy water helps the sauce stick later. Enhancing flavors is key to a tasty dish. Start by sautéing garlic and onion together. This releases a wonderful aroma that fills the kitchen. Use olive oil to add richness. When you add tomatoes, don’t forget the juices. They add moisture and depth. Dried oregano and red pepper flakes bring warmth and spice. Adjust the heat to your liking. Adding fresh spinach at the end keeps its bright color and nutrients. Making this dish ahead is easy and smart. Cook the pasta and sauce separately. This keeps the pasta from becoming mushy. Store the sauce in a container in the fridge. It will last for about three days. When you’re ready to eat, reheat the sauce. Mix it with your cooked pasta and a splash of reserved water. This keeps everything fresh and flavorful. You can even freeze the sauce for later use. Pro Tips Perfect Pasta: Always cook pasta al dente for the best texture and to prevent it from becoming mushy when mixed with the sauce. Flavor Boost: For an extra layer of flavor, consider adding a splash of balsamic vinegar or a squeeze of lemon juice to the tomato and spinach mixture. Cheese Variations: Experiment with different cheeses like feta or goat cheese for a unique twist on the classic Parmesan topping. Meal Prep: This dish is great for meal prepping; simply store in airtight containers and reheat for a quick lunch or dinner. {{image_2}} You can easily boost this dish with protein. Grilled chicken adds a nice flavor. Cook the chicken in the skillet before adding the garlic and onion. Shrimp is another great option. Toss shrimp in at the same time as the spinach. For a plant-based choice, use tofu. Cube it and sauté it with garlic and onion. This way, you get a meal that fills you up and tastes amazing. To make this dish vegan, skip the cheese. Instead, use nutritional yeast for a cheesy flavor. You can also add a splash of lemon juice. This adds brightness and balances the flavors. Make sure to check your pasta for egg. Some pasta contains eggs, so choose a vegan option. You can still enjoy a creamy texture by adding a splash of coconut milk. Feel free to mix in other veggies. Bell peppers, zucchini, or mushrooms all work well. Just sauté them with the garlic and onion. You can also use kale instead of spinach. It gives a different texture and taste. For a bit of crunch, add some broccoli florets. This not only adds flavor but also boosts nutrition. Enjoy experimenting with what you love! After making Garlicky Spinach Tomato Pasta, let it cool. Store leftovers in an airtight container. Keep the pasta in the fridge for up to three days. If you want to keep it longer, consider freezing it. To reheat, pour the pasta into a skillet. Add a splash of water or olive oil. Heat over medium heat, stirring often. This method keeps the pasta moist and tasty. You can also use the microwave. Heat in short bursts, stirring in between, until warm. For freezing, place the cooled pasta in a freezer-safe bag. Remove as much air as possible before sealing. Label the bag with the date. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. To make Garlicky Spinach Tomato Pasta vegan, skip the Parmesan cheese. Use nutritional yeast for a cheesy flavor. Ensure your pasta is egg-free. Most dried pasta is vegan, but check the label. Yes, you can use any pasta you like! Rotini, penne, or whole wheat pasta all work well. Just adjust the cooking time based on the type of pasta you choose. You can serve this pasta with a fresh salad or garlic bread. Grilled vegetables also make a great side. For protein, consider adding grilled chicken or shrimp. Garlicky Spinach Tomato Pasta lasts about 3 to 4 days in the fridge. Store it in an airtight container. To reheat, add a splash of water to keep it moist. You learned about the key ingredients and how to use them well. Cooking steps, tips, and meal ideas help make your dish tasty. I shared how to store leftovers and answered common questions. Now, you can create your own Garlicky Spinach Tomato Pasta with confidence. Enjoy your cooking and share it with others. Keep exploring new flavors and variations. Happy cooking!

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Looking for a quick and tasty meal? Garlicky Spinach Tomato Pasta is your answer! It’s packed with flavor and takes just a few minutes to make. Whether you’re cooking for yourself or the whole family, this dish is sure to impress. I’ll guide you through easy steps, ingredient tips, and fun variations. Let’s dive into this delicious weeknight meal that will satisfy your taste buds and save you time!

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Why I Love This Recipe

  1. Quick and Easy: This recipe comes together in just 25 minutes, making it perfect for a busy weeknight dinner.
  2. Nutritious: Packed with fresh spinach and tomatoes, this pasta dish is not only delicious but also loaded with vitamins and minerals.
  3. Versatile: You can easily customize this recipe by adding your favorite vegetables or proteins for a heartier meal.
  4. Aromatic Flavors: The combination of garlic, olive oil, and fresh basil creates a mouthwatering aroma that fills your kitchen.

Ingredients

List of Ingredients

– 8 oz spaghetti or any pasta of your choice

– 3 tablespoons olive oil

– 4 cloves garlic, minced

– 1 small onion, finely chopped

– 1 can (14 oz) diced tomatoes (with juices)

– 4 cups fresh spinach, roughly chopped

– 1 teaspoon dried oregano

– 1 teaspoon red pepper flakes (adjust to taste)

– Salt and pepper to taste

– Fresh basil leaves for garnish

– Grated Parmesan cheese for serving (optional)

Measurement and Quality Tips

When cooking, use a kitchen scale for precise measurements. This helps ensure even cooking. Choose high-quality olive oil for the best flavor. Fresh garlic and spinach will enhance the taste. Look for vibrant, crisp spinach leaves. Use canned tomatoes with no added sugar for a pure flavor.

Ingredient Substitutions

You can swap spaghetti for whole grain or gluten-free pasta. Instead of olive oil, try avocado oil for a different flavor. If you don’t have fresh spinach, use frozen spinach. Just make sure to thaw and drain it first. For a milder taste, you can leave out the red pepper flakes. If you prefer a cheesy touch, nutritional yeast works well in place of Parmesan.

Step-by-Step Instructions

Cooking the Pasta

First, fill a large pot with water and add salt. Bring the water to a boil. Add 8 oz of your favorite pasta, like spaghetti. Cook the pasta until it is al dente, which means it should still have a little bite. This usually takes about 8 to 10 minutes. Once done, save 1 cup of the pasta water. Drain the pasta and set it aside.

Sautéing Aromatics

Next, grab a large skillet and pour in 3 tablespoons of olive oil. Heat the oil over medium heat. Add 4 minced garlic cloves and 1 small finely chopped onion. Sauté them for about 2 to 3 minutes. You want the garlic to be fragrant and the onion to turn translucent.

Combining Tomato Sauce and Spinach

Now, it’s time to add flavor. Pour in 1 can of diced tomatoes with their juices. Also, add in 1 teaspoon of dried oregano and 1 teaspoon of red pepper flakes. Season with salt and pepper to taste. Let this mixture simmer for about 5 minutes. This helps to blend all the flavors together. After that, toss in 4 cups of roughly chopped fresh spinach. Cook it for another 2 to 3 minutes until the spinach wilts.

Final Assembly of the Dish

Finally, add your drained pasta to the skillet. Toss everything together well. If the sauce seems too thick, add some of that reserved pasta water a little at a time. This will help create the right sauce consistency. Once combined, plate the pasta and garnish with fresh basil leaves. If you like, sprinkle some grated Parmesan cheese on top before serving. Enjoy your delicious meal!

Tips & Tricks

Cooking Perfect Pasta

To cook perfect pasta, start with a large pot. Use plenty of salted water. This helps the pasta taste better. Bring the water to a rolling boil first. Add your spaghetti and stir it well. Follow the package instructions for cooking time. You want it al dente, which means firm but not hard. Before draining, save a cup of pasta water. This starchy water helps the sauce stick later.

Enhancing Flavor Profiles

Enhancing flavors is key to a tasty dish. Start by sautéing garlic and onion together. This releases a wonderful aroma that fills the kitchen. Use olive oil to add richness. When you add tomatoes, don’t forget the juices. They add moisture and depth. Dried oregano and red pepper flakes bring warmth and spice. Adjust the heat to your liking. Adding fresh spinach at the end keeps its bright color and nutrients.

Making Ahead for Meal Prep

Making this dish ahead is easy and smart. Cook the pasta and sauce separately. This keeps the pasta from becoming mushy. Store the sauce in a container in the fridge. It will last for about three days. When you’re ready to eat, reheat the sauce. Mix it with your cooked pasta and a splash of reserved water. This keeps everything fresh and flavorful. You can even freeze the sauce for later use.

Pro Tips

  1. Perfect Pasta: Always cook pasta al dente for the best texture and to prevent it from becoming mushy when mixed with the sauce.
  2. Flavor Boost: For an extra layer of flavor, consider adding a splash of balsamic vinegar or a squeeze of lemon juice to the tomato and spinach mixture.
  3. Cheese Variations: Experiment with different cheeses like feta or goat cheese for a unique twist on the classic Parmesan topping.
  4. Meal Prep: This dish is great for meal prepping; simply store in airtight containers and reheat for a quick lunch or dinner.

Variations

Protein Additions (Chicken, Shrimp, Tofu)

You can easily boost this dish with protein. Grilled chicken adds a nice flavor. Cook the chicken in the skillet before adding the garlic and onion. Shrimp is another great option. Toss shrimp in at the same time as the spinach. For a plant-based choice, use tofu. Cube it and sauté it with garlic and onion. This way, you get a meal that fills you up and tastes amazing.

Vegan Version or Dairy-Free Options

To make this dish vegan, skip the cheese. Instead, use nutritional yeast for a cheesy flavor. You can also add a splash of lemon juice. This adds brightness and balances the flavors. Make sure to check your pasta for egg. Some pasta contains eggs, so choose a vegan option. You can still enjoy a creamy texture by adding a splash of coconut milk.

Alternative Vegetables to Include

Feel free to mix in other veggies. Bell peppers, zucchini, or mushrooms all work well. Just sauté them with the garlic and onion. You can also use kale instead of spinach. It gives a different texture and taste. For a bit of crunch, add some broccoli florets. This not only adds flavor but also boosts nutrition. Enjoy experimenting with what you love!

Storage Info

Storing Leftovers

After making Garlicky Spinach Tomato Pasta, let it cool. Store leftovers in an airtight container. Keep the pasta in the fridge for up to three days. If you want to keep it longer, consider freezing it.

Reheating Instructions

To reheat, pour the pasta into a skillet. Add a splash of water or olive oil. Heat over medium heat, stirring often. This method keeps the pasta moist and tasty. You can also use the microwave. Heat in short bursts, stirring in between, until warm.

Freezing Tips

For freezing, place the cooled pasta in a freezer-safe bag. Remove as much air as possible before sealing. Label the bag with the date. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating.

FAQs

How to make Garlicky Spinach Tomato Pasta vegan?

To make Garlicky Spinach Tomato Pasta vegan, skip the Parmesan cheese. Use nutritional yeast for a cheesy flavor. Ensure your pasta is egg-free. Most dried pasta is vegan, but check the label.

Can I use other types of pasta?

Yes, you can use any pasta you like! Rotini, penne, or whole wheat pasta all work well. Just adjust the cooking time based on the type of pasta you choose.

What can I serve with Garlicky Spinach Tomato Pasta?

You can serve this pasta with a fresh salad or garlic bread. Grilled vegetables also make a great side. For protein, consider adding grilled chicken or shrimp.

How long does Garlicky Spinach Tomato Pasta last in the fridge?

Garlicky Spinach Tomato Pasta lasts about 3 to 4 days in the fridge. Store it in an airtight container. To reheat, add a splash of water to keep it moist.

You learned about the key ingredients and how to use them well. Cooking steps, tips, and meal ideas help make your dish tasty. I shared how to store leftovers and answered common questions.

Now, you can create your own Garlicky Spinach Tomato Pasta with confidence. Enjoy your cooking and share it with others. Keep exploring new flavors and variations. Happy cookin

- 8 oz spaghetti or any pasta of your choice - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 small onion, finely chopped - 1 can (14 oz) diced tomatoes (with juices) - 4 cups fresh spinach, roughly chopped - 1 teaspoon dried oregano - 1 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving (optional) When cooking, use a kitchen scale for precise measurements. This helps ensure even cooking. Choose high-quality olive oil for the best flavor. Fresh garlic and spinach will enhance the taste. Look for vibrant, crisp spinach leaves. Use canned tomatoes with no added sugar for a pure flavor. You can swap spaghetti for whole grain or gluten-free pasta. Instead of olive oil, try avocado oil for a different flavor. If you don’t have fresh spinach, use frozen spinach. Just make sure to thaw and drain it first. For a milder taste, you can leave out the red pepper flakes. If you prefer a cheesy touch, nutritional yeast works well in place of Parmesan. {{ingredient_image_1}} First, fill a large pot with water and add salt. Bring the water to a boil. Add 8 oz of your favorite pasta, like spaghetti. Cook the pasta until it is al dente, which means it should still have a little bite. This usually takes about 8 to 10 minutes. Once done, save 1 cup of the pasta water. Drain the pasta and set it aside. Next, grab a large skillet and pour in 3 tablespoons of olive oil. Heat the oil over medium heat. Add 4 minced garlic cloves and 1 small finely chopped onion. Sauté them for about 2 to 3 minutes. You want the garlic to be fragrant and the onion to turn translucent. Now, it's time to add flavor. Pour in 1 can of diced tomatoes with their juices. Also, add in 1 teaspoon of dried oregano and 1 teaspoon of red pepper flakes. Season with salt and pepper to taste. Let this mixture simmer for about 5 minutes. This helps to blend all the flavors together. After that, toss in 4 cups of roughly chopped fresh spinach. Cook it for another 2 to 3 minutes until the spinach wilts. Finally, add your drained pasta to the skillet. Toss everything together well. If the sauce seems too thick, add some of that reserved pasta water a little at a time. This will help create the right sauce consistency. Once combined, plate the pasta and garnish with fresh basil leaves. If you like, sprinkle some grated Parmesan cheese on top before serving. Enjoy your delicious meal! To cook perfect pasta, start with a large pot. Use plenty of salted water. This helps the pasta taste better. Bring the water to a rolling boil first. Add your spaghetti and stir it well. Follow the package instructions for cooking time. You want it al dente, which means firm but not hard. Before draining, save a cup of pasta water. This starchy water helps the sauce stick later. Enhancing flavors is key to a tasty dish. Start by sautéing garlic and onion together. This releases a wonderful aroma that fills the kitchen. Use olive oil to add richness. When you add tomatoes, don’t forget the juices. They add moisture and depth. Dried oregano and red pepper flakes bring warmth and spice. Adjust the heat to your liking. Adding fresh spinach at the end keeps its bright color and nutrients. Making this dish ahead is easy and smart. Cook the pasta and sauce separately. This keeps the pasta from becoming mushy. Store the sauce in a container in the fridge. It will last for about three days. When you’re ready to eat, reheat the sauce. Mix it with your cooked pasta and a splash of reserved water. This keeps everything fresh and flavorful. You can even freeze the sauce for later use. Pro Tips Perfect Pasta: Always cook pasta al dente for the best texture and to prevent it from becoming mushy when mixed with the sauce. Flavor Boost: For an extra layer of flavor, consider adding a splash of balsamic vinegar or a squeeze of lemon juice to the tomato and spinach mixture. Cheese Variations: Experiment with different cheeses like feta or goat cheese for a unique twist on the classic Parmesan topping. Meal Prep: This dish is great for meal prepping; simply store in airtight containers and reheat for a quick lunch or dinner. {{image_2}} You can easily boost this dish with protein. Grilled chicken adds a nice flavor. Cook the chicken in the skillet before adding the garlic and onion. Shrimp is another great option. Toss shrimp in at the same time as the spinach. For a plant-based choice, use tofu. Cube it and sauté it with garlic and onion. This way, you get a meal that fills you up and tastes amazing. To make this dish vegan, skip the cheese. Instead, use nutritional yeast for a cheesy flavor. You can also add a splash of lemon juice. This adds brightness and balances the flavors. Make sure to check your pasta for egg. Some pasta contains eggs, so choose a vegan option. You can still enjoy a creamy texture by adding a splash of coconut milk. Feel free to mix in other veggies. Bell peppers, zucchini, or mushrooms all work well. Just sauté them with the garlic and onion. You can also use kale instead of spinach. It gives a different texture and taste. For a bit of crunch, add some broccoli florets. This not only adds flavor but also boosts nutrition. Enjoy experimenting with what you love! After making Garlicky Spinach Tomato Pasta, let it cool. Store leftovers in an airtight container. Keep the pasta in the fridge for up to three days. If you want to keep it longer, consider freezing it. To reheat, pour the pasta into a skillet. Add a splash of water or olive oil. Heat over medium heat, stirring often. This method keeps the pasta moist and tasty. You can also use the microwave. Heat in short bursts, stirring in between, until warm. For freezing, place the cooled pasta in a freezer-safe bag. Remove as much air as possible before sealing. Label the bag with the date. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. To make Garlicky Spinach Tomato Pasta vegan, skip the Parmesan cheese. Use nutritional yeast for a cheesy flavor. Ensure your pasta is egg-free. Most dried pasta is vegan, but check the label. Yes, you can use any pasta you like! Rotini, penne, or whole wheat pasta all work well. Just adjust the cooking time based on the type of pasta you choose. You can serve this pasta with a fresh salad or garlic bread. Grilled vegetables also make a great side. For protein, consider adding grilled chicken or shrimp. Garlicky Spinach Tomato Pasta lasts about 3 to 4 days in the fridge. Store it in an airtight container. To reheat, add a splash of water to keep it moist. You learned about the key ingredients and how to use them well. Cooking steps, tips, and meal ideas help make your dish tasty. I shared how to store leftovers and answered common questions. Now, you can create your own Garlicky Spinach Tomato Pasta with confidence. Enjoy your cooking and share it with others. Keep exploring new flavors and variations. Happy cooking!

Garlicky Spinach Tomato Pasta

A delicious pasta dish featuring garlicky sautéed spinach and tomatoes.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 oz spaghetti or any pasta of your choice
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 14 oz can diced tomatoes (with juices)
  • 4 cups fresh spinach, roughly chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes (adjust to taste)
  • to taste Salt and pepper
  • for garnish Fresh basil leaves
  • for serving Grated Parmesan cheese (optional)

Instructions
 

  • In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set aside.
  • In a large skillet, heat olive oil over medium heat. Add the minced garlic and chopped onion, sauté for about 2-3 minutes until fragrant and the onion is translucent.
  • Pour in the diced tomatoes with their juices. Stir in the dried oregano, red pepper flakes, salt, and pepper. Let it simmer for about 5 minutes to blend the flavors. Then, add the fresh spinach and cook until wilted, about 2-3 minutes.
  • Add the drained pasta to the skillet with the tomato and spinach mixture. Toss well to combine, adding reserved pasta water a little at a time until you reach your desired sauce consistency.
  • Plate the pasta and garnish with fresh basil leaves. If desired, sprinkle with grated Parmesan cheese before serving.

Notes

Serve in a large bowl or plates, ensuring a sprinkle of fresh basil enhances both color and aroma. A drizzle of olive oil and an extra sprinkle of cheese can add a touch of elegance.
Keyword garlic, pasta, quick meal, spinach, tomato

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