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.
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!
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!
Ingredients You’ll Need
- Pasta: I liked using spaghetti noodles for this recipe, but you could use any pasta shape that you like.
- Olive Oil
- Aromatics (onion & garlic)
- Tomatoes: cherry or grape tomatoes work best for this recipe.
- Spinach: fresh baby spinach works best.
- Goat Cheese: if you don’t like goat cheese, mozzarella would also be a great option. For a non-dairy alternative, I suggest Miyokos mozzarella.
- Salt/Pepper/Red Pepper Flakes
What to Serve with This Pasta
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 or use a crumbled vegan mozzarella (I like Miyokos).
More Recipes You’ll Love
- Spicy Sweet Potato Pasta
- Vegan Pistachio Pesto Pasta
- Pasta with Creamy Vegan Tomato Sauce
- Vegan Taco Pasta
Burst Tomato and Spinach Pasta
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.
Nutrition
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Comments & Reviews
Love this recipe. I’m vegetarian so I replaced the goat cheese with mushrooms and red pepper flakes for some spice. Delicious.
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.