Quick Tomato Spinach Pasta

4.88 from 8 votes

Super quick and flavorful tomato spinach pasta perfect for midweek meals giving you satisfaction and joy in 15 minutes!

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch, Pasta

Cuisine: Italian

Servings:

Calories: 587kcal

Place a large pan of water on to boil for the pasta, adding a generous pinch of salt.
Place a large skillet over medium heat. Add the butter and allow to melt gently. Add the crushed garlic and cook gently for 1-2 minutes until fragrant and soft, but not brown. Stir in the red pepper flakes, salt and pepper.
3 tablespoons unsalted butter, 2 cloves garlic, ¼ teaspoon red pepper flakes, ½ teaspoon sea salt flakes, ¼ teaspoon freshly ground black pepper
Add the chopped cherry tomatoes to the pan and cook for 3-5 minutes or until softened and beginning to break down. Stir in the torn spinach and cook for another minute or so until wilted. The sauce should be glossy and emulsified. Stir in the grated parmesan.
1 ½ cups roughly chopped cherry tomatoes, 2 cups baby spinach, ⅓ cup freshly grated parmesan cheese
During the last couple of minutes of cooking the sauce, boil the pasta according to the package instructions. Once both the pasta and sauce are ready, drain the pasta and add to the sauce. Toss until well combined, serve and garnish with more parmesan. Enjoy!
9 ounces store-bought filled pasta, such as tortellini or ravioli

Any variety of filled pasta will work - our favorites are prosciutto & mozzarella or ‘nduja & mozzarella.
Put your pan of water on first for the pasta and prepare the tomatoes at the same time for speed.