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Spaghetti with Cherry Tomatoes, Spinach, Basil, and Parmesan

Spaghetti with Cherry Tomatoes, Spinach, Basil, and Parmesan

I wanted a light side dish to compliment a chicken with a lemon sauce I was making for dinner. This recipe came together in no time and was a big hit with the whole family, even my daughter who isn’t a big fan of pasta, loved this side dish. The cherry tomatoes were sweetened and ready to burst after sautéing and the fresh basil really made the pasta taste extra flavorful and delicious. Simple recipes with simple ingredients are my favorite!

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Spaghetti with Cherry Tomatoes, Spinach, Basil, and Parmesan

How to Make Spaghetti with Cherry Tomatoes, Spinach, Basil, and Parmesan

Cook the pasta per instructions in salted boiling water. Drain, making sure to reserve 1 cup of the cooking water.

While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Add the tomatoes, oregano, and crushed red pepper flakes along with some sea salt and freshly cracked pepper, to taste, to the hot pan and cook, stirring occasionally, for 3-4 minutes, or until nearly bursting. Add the minced garlic, and cook, stirring constantly for 30 seconds.

Add the drained spaghetti along with 1/4 cup reserved cooking water, or more if needed; allow to simmer for a couple of minutes, to thicken. Add the spinach; season with sea salt and freshly cracked pepper, to taste, cook, tossing with tongs occasionally, for 2 minutes or until the spinach is wilted. Pour the pasta into a serving bowl and toss it with fresh basil. Serve with lots of Parmesan cheese on the side. Enjoy.

Spaghetti with Cherry Tomatoes, Spinach, Basil, and Parmesan

 

Spaghetti with Cherry Tomatoes, Spinach, Basil, and Parmesan

 

Yield: 4     Total Time: 15 minutes +/-

Ingredients:

6 oz spaghetti, cooked in salted water, per instructions, reserving 1 cup of cooking water
1 tbsp olive oil
2 cups cherry tomatoes
½ tsp oregano
Pinch or two of crush red pepper flakes
Sea salt and freshly cracked pepper, to taste
3 cloves of garlic, minced
2 cups fresh baby spinach
3 tbsp fresh basil, chopped
Parmesan cheese, grated

Directions:

Cook the pasta per instructions in salted boiling water. Drain, making sure to reserve 1 cup of the cooking water.

While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Add the tomatoes, oregano, and crushed red pepper flakes along with some sea salt and freshly cracked pepper, to taste, to the hot pan and cook, stirring occasionally, for 3-4 minutes, or until nearly bursting. Add the minced garlic, and cook, stirring constantly for 30 seconds.

Add the drained spaghetti along with ¼ cup reserved cooking water, or more if needed; allow to simmer for a couple of minutes, to thicken. Add the spinach; season with sea salt and freshly cracked pepper, to taste, cook, tossing with tongs occasionally, for 2 minutes or until the spinach is wilted. Pour the pasta into a serving bowl and toss with fresh basil. Serve with lots of Parmesan cheese on the side. Enjoy.

Recipe and photos by For the Love of Cooking.net

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One Comment

  1. Mary Anne Wright says:

    Absolutely delicious!!! I just finished the leftovers that were delicious cold. Makes a quick and very fresh tasting pasta. My new favorite pasta recipe. Thanks so much