Spinach Tomato Pasta

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With blistered tomatoes, fresh spinach, zesty lemon, and crunchy pine nuts, I think you’ll like twirling your fork around this one-pot meal.

  • Author: Judy Barbe
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 generous 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian




  • 2 garlic cloves, smashed
  • 3 tablespoons pine nuts
  • 1 tablespoon olive oil
  • ¼ teaspoon crushed red pepper
  • 2 cups cherry or grape tomatoes, or substitute a 14.5-ounce can of diced tomatoes
  • 1 pound fresh baby spinach
  • ½ fresh lemon, zest and juice
  • ¼ pound linguini or spaghetti


Smash garlic with the flat side of a Chef’s knife.

Pine nuts heat skillet over medium low heat, add pine nuts and toast for 3-5 minutes, occasionally stirring or shaking the pan.

Pasta cook according to package directions. Drain, but collect ½ cup pasta water, set aside.

Spinach and Tomatoes Dry the pasta pot. Heat over medium heat, add oil, garlic and crushed red pepper, cook 2-3 minutes. Add tomatoes. If using fresh tomatoes, poke several with the tip of a sharp knife to release juices; cover with lid. Cook 10 minutes, shaking pot occasionally. Remove from heat. Add spinach, stirring to blend with tomatoes. Add lemon zest and juice. Return to heat, add pasta, ½ cup pasta water. Stir until spinach wilts. Sprinkle pine nuts before serving.

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