Description

Penne with Spinach & Tomatoes is a light, vibrant pasta dish that comes together in minutes. Tender penne is tossed with garlicky olive oil, sweet burst cherry tomatoes, and a generous handful of fresh spinach. Finished with Parmesan and basil, it’s a fresh, weeknight-friendly meal that tastes like summer in a bowl.

Ingredients

Scale

8 ounces penne pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 pint cherry tomatoes, halved
4 cups fresh spinach, loosely packed
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan cheese, plus more for serving if desired
Fresh basil leaves, for garnish

Instructions

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.
Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for about 1 minute, or until fragrant and just beginning to turn golden (do not let it burn).
Stir in the halved cherry tomatoes and cook for 3–4 minutes, stirring occasionally, until they begin to soften and release their juices.
Add the fresh spinach and red pepper flakes (if using). Cook for 2–3 minutes, tossing often, until the spinach is wilted.
Add the cooked penne and about 1/4 cup of the reserved pasta water to the skillet. Toss well to coat, adding more pasta water as needed to create a light, glossy sauce.
Season with salt and freshly ground black pepper to taste. Remove from heat.
Sprinkle with grated Parmesan cheese and toss gently to combine.
Garnish with fresh basil leaves and an extra sprinkle of Parmesan, then serve immediately.

Notes

Use high-quality olive oil and ripe cherry tomatoes for the best flavor.
Adjust the red pepper flakes to your preferred level of heat or omit them for a milder dish.
If the pasta looks dry, simply add a splash more of the reserved pasta water until silky and saucy.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 320 kcal
Sugar: 5 g (approx.)
Sodium: 260 mg (approx., will vary with added salt and cheese)
Fat: 12 g (approx.)
Saturated Fat: 3 g (approx.)
Unsaturated Fat: 8 g (approx.)
Trans Fat: 0 g
Carbohydrates: 45 g (approx.)
Fiber: 3 g (approx.)
Protein: 11 g (approx.)
Cholesterol: 10 mg (approx.)

Keywords: penne with spinach and tomatoes, easy pasta recipe, vegetarian pasta, weeknight dinner, spinach pasta, cherry tomato pasta