One 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!
To 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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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
- Fill medium-sized pot with water and bring to a boil. Add pasta and cook according to package directions.
- 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.
- Stir in the garlic, salt, pepper, red pepper, and spinach leaves. Cook another 2-3 minutes or until spinach has wilted.
- Stir in the pasta and goat cheese. Toss to mix well. Serve immediately with additional goat cheese if desired.
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.
★★★★★