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, so I made this spaghetti with cherry tomatoes, spinach, basil, and parmesan. Simple recipes with simple ingredients are my favorite!

Spaghetti with Cherry Tomatoes, Spinach, Basil, and Parmesan

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 crushed red pepper flakes, to taste
• 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

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

Cook the pasta per instructions in a large pot of 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

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Course: Main, Side Dish

Cuisine: Italian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large pot
• Large skillet

Ingredients

• 8 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 crushed red pepper flakes to taste
• 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

Instructions

• Cook the pasta per instructions in a large pot of 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.

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