Spaghetti with Spinach and Tomatoes
Spaghetti with Spinach and Tomatoes. Roasted tomatoes sauteed with garlic and onions and then cooked with spaghetti.
Servings: 4 servings
Calories: 400kcal
Cost: $$
Ingredients
- 1 lb. uncooked spaghetti
- 2 pints grape tomatoes
- 2 medium sweet onions sliced
- 8-12 oz. spinach
- 4 cloves of garlic sliced
- 1/4 cup plus 2 tbsp. extra virgin olive oil
- 1 cup starchy water
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Instructions
- Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
- Pre-heat the oven to 425 degrees
Preparing the Tomatoes:
- Place the tomatoes in a baking pan and mix with 2 tbsp. of extra virgin olive oil.
- Roast at 425 degrees for 10 minutes. Remove from the oven and set aside.
Preparing the Spaghetti:
- While the tomatoes are roasting, prepare the spaghetti according to the package instructions for all dente.
- Save off 1 cup of starchy water and drain the pasta.
Brining it All Together
- While the pasta is cooking, in a large pot or skillet add ½ cup of extra virgin olive oil and bring to medium heat. Add in the garlic and sauté until golden, about 1-2 minutes.
- Next, add in the onion and sauté for 4 minutes, mixing occasionally.
- Continuing on medium heat, add in the cooked tomatoes, spinach, salt, and ground black pepper and sauté for 2 minutes, mixing occasionally.
- Finally, add in the cooked pasta and 1 cup of starchy water. Cook for 5 minutes, mixing occasionally, or until the desired temperature.
To Serve:
- Serve the spaghetti with spinach and tomatoes with toasted Italian bread.
Notes
Invent Your Recipe:
For this recipe I am choosing to use fresh grape tomatoes and spinach. You can choose to use a can of diced tomatoes or fresh plum tomatoes diced instead. Also, try something different like roasted red peppers or sun dried tomatoes. I have used those two ingredients in the past.
As a replacement for the spinach try another leafy green vegetable such as Swiss chard, kale, or escarole. Or go a totally different direction and use green beans, asparagus, or broccoli. With pasta and vegetable dishes the ingredients combinations are really endless.
If you are not a fan of using starchy water, you could use plain water, chicken broth, or vegetable broth instead. For an added kick, try some crushed red pepper flakes as a garnish while serving this spaghetti with spinach and tomatoes.
Nutrition
Calories: 400kcal