Burst Tomato and Spinach Pasta

Burst Tomato and Spinach Pasta

  • 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


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.


  • 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


  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.