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Home » Recipe » Course » Main Dish

Burst Tomato and Spinach Pasta

Created On: June 8, 2017 | By Debbie | 2 Comments

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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.

Burst Tomato and Spinach Pasta

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!

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  • Ingredients You’ll Need
  • What to Serve with This Pasta
  • More Recipes You’ll Love
  • Burst Tomato and Spinach Pasta

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
Burst Tomato and Spinach Pasta

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
  • Creamy Beet Pasta
Burst Tomato and Spinach Pasta

Burst Tomato and Spinach Pasta

Created by: Deborah Murphy

Course Entree, Main Dish
Cuisine Italian, Vegetarian
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Total Time 30 minutes minutes
3
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.
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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

Serving: 1/3 recipe | Calories: 544kcal | Carbohydrates: 78g | Protein: 18.5g | Fat: 19g | Saturated Fat: 14.5g | Polyunsaturated Fat: 3.5g | Cholesterol: 6.5mg | Sodium: 250mg | Fiber: 6.5g | Sugar: 6g

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posted in: 10 Ingredients or Less, Main Dish, Pasta, Quick and Easy, Summer, Vegetarian

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    Comments & Reviews

  1. Keisha Taylor says

    April 14, 2020

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

    Reply
  2. Bonnie@TastyKitchenn says

    June 17, 2017

    5 stars
    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

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