Cherry Tomato, Basil, Spinach And Parmesan Pasta Recipe

Name: Cherry Tomato, Basil, Spinach And Parmesan Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces spaghetti dried, or pasta noodles of your choice, I used gluten free pasta; 3 cups cherry tomatoes; 2 baby spinach flowing cups of, roughly chopped; 1 bunch basil about 10 to 12 leaves, roughly chopped; 4 garlic cloves very thinly sliced; 1 teaspoon dried oregano or fresh if you have it on hand; 1/2 teaspoon sea salt or to taste; 1/2 teaspoon black pepper or to taste; 1/4 cup grated Parmesan cheese plus more for garnish; 1/4 teaspoon red pepper flakes optional; 1 chili pepper peperoncino, or red chili pepper of your choice, deseeded and finely chopped, [i]optional[/i]; extra-virgin olive oil for frying

Servings: persons

4 ounces spaghetti dried, or pasta noodles of your choice, I used gluten free pasta
3 cups cherry tomatoes
2 baby spinach flowing cups of, roughly chopped
1 bunch basil about 10 to 12 leaves, roughly chopped
4 garlic cloves very thinly sliced
1 teaspoon dried oregano or fresh if you have it on hand
1/2 teaspoon sea salt or to taste
1/2 teaspoon black pepper or to taste
1/4 cup grated Parmesan cheese plus more for garnish
1/4 teaspoon red pepper flakes optional
1 chili pepper peperoncino, or red chili pepper of your choice, deseeded and finely chopped, [i]optional[/i]
extra-virgin olive oil for frying

1
Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve 3/4 cups of pasta water.
2
While the pasta is cooking, heat the olive oil in a large frying pan over medium heat.
3
Add the garlic, and gently fry for about a minute or two, until the garlic is just beginning to color (being careful to not let burn). Add the tomatoes, oregano, salt and black pepper. Cook tomatoes for about 2-3 minutes until juices to start to burst. Add the chopped peperoncino chili pepper and cook for another minute or two until slightly softened.
4
Add the cooked pasta and reserved pasta water little by little until pasta is well coated. and consistency is reached (I used a little more than 1/2 a cup). Allow to simmer for about a minute then add the red chili pepper flakes, chopped spinach, basil and Parmesan cheese. Turn heat to low and toss gently to coat evenly and add more pasta water if needed. Remove from heat.
5
Season more to taste if desired and serve with extra grated Parmesan cheese.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ounces spaghetti dried, or pasta noodles of your choice, I used gluten free pasta, 3 cups cherry tomatoes, 2 baby spinach flowing cups of, roughly chopped, 1 bunch basil about 10 to 12 leaves, roughly chopped, and more.

Yes, Cherry Tomato, Basil, Spinach And Parmesan Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cherry Tomato, Basil, Spinach And Parmesan Pasta

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