Home COOKING Tomato and Spinach Pasta

Tomato and Spinach Pasta

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Tomato and Spinach Pasta

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tomato and spinach fettuccine pasta with capers and olives - in a cast iron skillet.

What makes this Tomato and Spinach Pasta totally different from all the opposite recipes? This meatless, Mediterranean-style pasta is wholesome and full of contemporary components (cherry tomatoes, spinach, capers, kalamata olives, inexperienced olives, garlic, lemon juice)! This recipe has no cream, no heavy cream, no half-and-half. The pasta is smothered in a scrumptious lemon garlic butter sauce. The entire dish comes collectively quick in half-hour and makes a scrumptious and satisfying meatless essential course. You may as well serve it as a aspect dish together with your favourite meats (protein). This spectacular, restaurant-quality meal will be simply made at dwelling! All you want are just some easy components and minimal prep.

tomato spinach fettuccine pasta with olives, capers - in a cast iron skillet.

Tomato Spinach Pasta

This pasta is a kind of recipes that take solely half-hour to make but it seems to be fancy and presentable like a gourmand entree from a high-end restaurant. This home-cooked meal options contemporary and colourful components: tomatoes, spinach, garlic, olives, and capers. The fettuccine pasta is smothered with these contemporary greens in a scrumptious lemon garlic butter sauce. It is excellent for a busy household weekday or date night time. It rapidly grew to become a favourite meatless pasta dish amongst my household and buddies.

Meatless essential course or aspect dish

I really like the flexibility of this easy recipe. Tomato spinach pasta will be served alone, as a meatless essential course. Or, make it as a aspect dish to your favourite proteins, resembling this cilantro lime honey garlic salmon, or with pan-seared skinless boneless rooster thighs. It can additionally make a scrumptious aspect to garlic butter shrimp. This Mediterranean-style recipe is wholesome, meatless, vegetarian, dairy-free, and full of veggies. It could possibly simply be made gluten-free by utilizing gluten-free pasta.

tomato spinach fettuccine pasta with olives, capers - in a cast iron skillet.

Elements you want

  • Pasta. I used fettuccine. My different favourite varieties of pasta are spaghetti, bucatini, angel hair pasta, and linguine.
  • Olive oil. Use an additional virgin olive oil, as you may be gently cooking the greens with it so that you need a high-quality olive oil.
  • Butter. I added a small quantity of salted butter solely on the very finish, on low warmth, to create a lightweight garlic butter sauce. Add extra butter should you like.
  • Garlic. I used a beneficiant quantity of garlic – 5 giant cloves minced. The garlic actually mellows down in taste when cooked, and it positively provides a ton of taste to this tomato and spinach pasta.
  • Lemon juice. I like to recommend utilizing freshly squeezed lemon juice (about half a lemon) for the intense taste!
  • Tomatoes. I used grape (or cherry) tomatoes of two colours. They make a phenomenal presentation. You’ll be able to actually use common tomatoes, too.
  • Spinach. I used contemporary spinach that I wilted straight in the identical pan as the remainder of the components.
  • Olives. Use pitted kalamata and inexperienced olives.
  • Capers add salty and briny taste + create a phenomenal presentation.
  • Pink pepper flakes add a bit bit of warmth.
  • Salt and pepper – add these to style!

Storage Ideas

  • Fridge. Maintain tomato and spinach pasta refrigerated in an hermetic container for as much as 4 days! What’s to not love?!
  • Freezer. You’ll be able to freeze this dish for as much as 1 month.

The way to reheat

  • Range-top. Reheat spinach and tomato pasta over low-medium warmth in any sort of appropriately sized cooking pan. Add a small quantity of olive oil when reheating, and stir usually.
  • Microwave oven. Reheat the leftovers in a deep, high-sided microwave-safe dish (bowl) for about 30 seconds. Take away from the microwave oven, stir all the things effectively. Return to the oven and reheat for 30 extra seconds or extra, till heated via.

Are you able to freeze it?

Sure, this tomato and spinach pasta freezes very well because it does not have any cream or cheese. It is an ideal recipe on your weekly or month-to-month meal prep! Whereas this meal will be frozen with tomatoes in it, you may also freeze it with out the contemporary tomatoes, and add them solely when serving.

Substitutions, variations, and add-ins

  • Pasta. I like to recommend any kind of pasta with lengthy strands, resembling spaghetti, fettuccine, pappardelle, or linguine pasta. However, actually, you should utilize any sort of pasta you want.
  • Spinach. Use contemporary or frozen spinach. You may as well use kale or arugula.
  • Add veggies. Add sliced bell peppers, mushrooms, asparagus, artichokes, or sun-dried tomatoes.
  • Lime or lemon will work nice. Freshly squeezed juice is all the time the perfect!
  • Make this gluten-free by utilizing gluten-free pasta.
  • Cheese. Add grated Parmesan, Asiago, Mozzarella cheese, or crumbled Feta cheese.
  • Add cream. Only a splash of heavy cream is sufficient.

What to serve with it

Different meatless Mediterranean-style pasta recipes

tomato and spinach fettuccine pasta with capers and olives - in a cast iron skillet.

Print

Tomato and Spinach Pasta

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What makes this Tomato and Spinach Pasta totally different from all the opposite recipes? This meatless, Mediterranean-style pasta is wholesome and full of contemporary components (cherry tomatoes, spinach, capers, kalamata olives, inexperienced olives, garlic, lemon juice)! This recipe has no cream, no heavy cream, no half-and-half. The pasta is smothered in a scrumptious lemon garlic butter sauce. The entire recipe comes collectively quick in half-hour. Serve it as a meatless essential course or a aspect dish together with your favourite meats (protein).
Course Predominant Course
Delicacies Italian, Mediterranean
Key phrase tomato spinach pasta
Prep Time 10 minutes
Prepare dinner Time 20 minutes
Whole Time 30 minutes
Servings 4 individuals
Energy 486kcal
Writer Julia

Elements

  • 12 oz pasta fettuccine or different lengthy pasta
  • 2 tablespoons olive oil
  • 5 cloves garlic minced
  • 10 oz cherry tomatoes crimson and yellow, halved
  • 5 oz contemporary spinach
  • cup Kalamata olives pitted, sliced
  • ¼ cup inexperienced olives pitted, sliced
  • 2 tablespoons salted butter
  • 2 tablespoons freshly squeezed lemon juice or extra, to style
  • 3 tablespoons capers drained, divided
  • ¼ teaspoon crimson pepper flakes
  • salt and freshly floor black pepper to style

Directions

Prepare dinner pasta

  • Carry a big pot of water to a boil. Add pasta and prepare dinner in line with bundle directions. Drain.
  • Proceed with the remainder of the recipe when you look ahead to the water to boil and whereas the pasta cooks.

Make the sauce and assemble

  • Warmth a big high-sided skillet over low-medium warmth. Add olive oil, minced garlic, half of the cherry tomatoes (saving the opposite half of tomatoes for later), and 1 tablespoon of capers. Prepare dinner on low-medium warmth, stirring, for 4 minutes.
  • Add contemporary spinach, and prepare dinner for a few minutes on low-medium warmth till spinach wilts.
  • Add the remaining half of the tomatoes.
  • Add sliced olives.
  • Add cooked drained pasta and butter.
  • Squeeze lemon juice over pasta and stir.
  • Season with salt and freshly floor black pepper.
  • Sprinkle the remaining 2 tablespoons of capers over the pasta. Season with salt, freshly floor black pepper, and crimson pepper flakes.

Diet

Energy: 486kcal | Carbohydrates: 71g | Protein: 13g | Fats: 17g | Saturated Fats: 5g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 9g | Trans Fats: 0.2g | Ldl cholesterol: 15mg | Sodium: 562mg | Potassium: 580mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3968IU | Vitamin C: 30mg | Calcium: 83mg | Iron: 3mg

tomato spinach fettuccine pasta with olives, capers - in a cast iron skillet.

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