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Dietitian Debbie Dishes

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main dish Quick and Easy Dinner Recipes

Burst Tomato and Spinach Pasta

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Burst Tomato and Spinach PastaOne of the things I look forward to most when the outdoor farmers market opens up for the season are super fresh, ripe tomatoes. I actually feel like I’ve become a bit of a tomato snob because I avoid eating store-bought tomatoes in the winter time. I usually just buy the canned tomatoes while I wait for summer tomatoes to return! Anyways, I created this burst tomato and spinach pasta dish the other day to utilize some of the extra cherry tomatoes we had bought. (I get a little too excited about those market tomatoes!) For being such a simple dish with less than 10 ingredients, I was pleasantly surprised that it was so delicious!

Burst Tomato and Spinach PastaTo make it a meal, I served the pasta with a sliced up vegan Italian sausage. If you want to make this pasta vegan, simply leave off the goat cheese.

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Burst Tomato and Spinach Pasta

Burst Tomato and Spinach Pasta

★★★★★ 5 from 2 reviews
  • Author: Deborah Davis
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 3 1x
  • Category: Entree, Main Dish
  • Method: Stove-Top
  • Cuisine: Italian, Vegetarian
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Description

This burst tomato and spinach pasta is super simple to whip up when using the freshest summer tomatoes. Serve with a protein of your choice to make it a meal.


Ingredients

  • 3 servings dry spaghetti noodles
  • 3 tablespoons olive oil
  • 1 pint cherry tomatoes
  • 1/3 cup chopped onion
  • 2 cloves garlic, minced
  • 1/8 teaspoon sea salt and black pepper
  • Dash of crushed red pepper flakes
  • 1 (5 oz.) package baby spinach leaves
  • 1.5 ounces goat cheese, crumbled

Instructions

  1. Fill medium-sized pot with water and bring to a boil. Add pasta and cook according to package directions.
  2. In a deep skillet, add the olive oil, tomatoes, and onion. Saute for 5-7 minutes or until tomatoes start to burst/break apart and release some of their juices.
  3. Stir in the garlic, salt, pepper, red pepper, and spinach leaves. Cook another 2-3 minutes or until spinach has wilted.
  4. Stir in the pasta and goat cheese. Toss to mix well. Serve immediately with additional goat cheese if desired.

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2 Comments

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Comments

  1. Bonnie@TastyKitchenn says

    June 17, 2017 at 9:05 am

    This dish was really good. I made it yesterday and it was the perfect side for my chicken piccata. The only change I made was with the pasta. I used a mini bowtie pasta instead. Thanks for sharing.

    ★★★★★

    Reply
  2. Keisha Taylor says

    April 14, 2020 at 3:13 pm

    Love this recipe. I’m vegetarian so I replaced the goat cheese with mushrooms and red pepper flakes for some spice. Delicious.

    ★★★★★

    Reply

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About Me

I’m Debbie, the Registered Dietitian and writer behind this blog where you’ll find healthy, seasonal, vegetarian recipes! I believe that healthy eating and good nutrition shouldn’t be complicated so let me make it a little easier for you.

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