Vegan Spinach Tomato Pasta
This easy spinach and tomato pasta recipe is simple, fresh, and healthy! Perfect for your weeknight dinner, it takes less than 30 minutes to be ready!
Servings Prep Time
4people 10minutes
Cook Time Passive Time
20minutes 30minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
20minutes 30minutes
Ingredients
  • 4ounces linguini
  • 3cups cherry tomatoes
  • 2cups baby spinachchoped
  • 4 garlic clovesminced
  • 1tsp dried oregano
  • 1tsp Sea Salt
  • 1/2tsp Black Pepper
  • 1/4cup grated parmesan cheese
  • 1tsp olive oil
  • fresh basil leaveschoped
Instructions
  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve 3/4 cups of pasta water. Reserve 1 cup of pasta water.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat.
  3. Add the garlic, saute for about a minute, until the garlic is just beginning to color (being careful to not let burn).
  4. Add the spinach and tomatoes, oregano, salt, and black pepper. Cook tomatoes for about 3-4 minutes until juices start to burst.
  5. Add the cooked pasta and reserved pasta water little by little until pasta is well coated. Add fresh basil and Parmesan cheese. Turn heat to low and gently toss to coat evenly. Add more pasta water if needed. Remove from heat.
  6. Season more to taste if desired and serve with extra grated Parmesan cheese.