This quick and healthy pasta dish combines fresh vegetables with the salty punch of kalamata olives and parmesan cheese. It is an ideal weeknight meal that can be prepared and served in just 20 minutes.
List of ingredients
- 8 oz penne pasta – a sturdy shape that holds vegetables well.
- 1 veggie bouillon cube – adds depth of flavor to the pasta water.
- 10 oz cherry tomatoes, halved – for a sweet and tangy burst.
- 10 oz baby spinach, roughly chopped – provides earthiness and nutrients.
- 3 cloves garlic, minced – divided between the spinach and tomato sauté.
- 2 tbs olive oil – used for sautéing in two separate batches.
- 12 kalamata olives, roughly chopped – adds a salty, briny contrast.
- 1/2 cup parmesan cheese, finely grated – for a savory finish.
- 8 twists black pepper – adds a touch of spice.
- A pinch of salt – to enhance the natural flavors.
step-by-step instructions
- Boil the Water: Bring a large pot of water to a boil and stir in one vegetable bouillon cube for added flavor.
- Prepare Ingredients: While the water is heating, halve the cherry tomatoes, roughly chop the baby spinach, mince the garlic, chop the olives, and grate the parmesan cheese.
- Cook Pasta: Add the pasta to the boiling water and cook according to the package instructions until al dente.
- Sauté Spinach Garlic: Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat; add 1 clove of minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
- Wilt Spinach: Add the chopped spinach to the pan in batches, allowing it to wilt before adding more. Once fully wilted, transfer the spinach to a large bowl and strain off any excess liquid remaining in the pan.
- Sauté Tomato Garlic: Add the second tablespoon of olive oil to the pan and sauté the remaining 2 cloves of minced garlic for 30 seconds.
- Cook Tomatoes: Stir in the cherry tomatoes, black pepper, and a pinch of salt, cooking for 3 minutes over medium-high heat until the tomatoes release their juices.
- Combine Vegetables: Transfer the cooked cherry tomatoes into the bowl with the wilted spinach.
- Final Mix: Drain the cooked pasta and add it to the vegetable bowl. Stir in the chopped olives and two-thirds of the grated parmesan cheese.
- Garnish and Serve: Toss everything to combine and sprinkle the remaining parmesan cheese over the top before serving.
Pro Tips for Perfect Results
Use a Salad Spinner for Dry Leaves
Removing excess water from the spinach is crucial for a proper sauté. Use a salad spinner to dry the leaves thoroughly before chopping. This prevents the pan from filling with water and ensures the spinach wilts quickly.
Avoid Burning the Garlic
Garlic can turn bitter if it browns too quickly. Keep the pan moving and only sauté the garlic for 30 seconds before adding the vegetables. Medium-high heat is effective, but constant stirring is the key to success.
Cook Pasta Al Dente
Avoid overcooking the pasta, as it will continue to soften slightly when tossed with the warm vegetables. Drain it just before the package suggests for a firmer texture. This helps the pasta maintain its shape and prevents it from becoming mushy.
Prepare All Components Before Heating
Because this recipe cooks very quickly, you should have everything chopped and measured before turning on the stove. This ensures the garlic doesn’t burn while you are busy chopping tomatoes. Efficiency in prep leads to better temperature control during cooking.
Strain Excess Spinach Liquid
Spinach releases a significant amount of water as it wilts. If you leave this liquid in the pan or bowl, it can water down the flavor of the olive oil and parmesan. Always drain the pan or pat the spinach dry before adding the other ingredients.
Ingredient Substitutions
Alternative Pasta Shapes
While penne is recommended, fusilli or farfalle also work well for this dish. These shapes have nooks and crannies that capture the cherry tomato juices and parmesan cheese. Avoid very thin pastas like angel hair, as they may break under the weight of the vegetables.
Swap Spinach for Other Greens
You can replace baby spinach with chopped kale or Swiss chard for a more robust flavor. Keep in mind that kale takes longer to wilt and may require an extra minute of sautéing. Ensure you remove the tough stems from chard before cooking.
Using Different Tomato Varieties
If cherry tomatoes are unavailable, grape tomatoes are an excellent substitute. For a different texture, you can use halved plum tomatoes, though they may release more liquid. Always use fresh tomatoes to maintain the bright, acidic profile of the dish.
Olive and Brine Alternatives
If you prefer a different salty element, try using capers or sliced green olives. These provide a similar briny quality to the kalamata olives. If you want less salt, you can omit the olives entirely and add a squeeze of fresh lemon juice.
Cheese Variations
Pecorino Romano is a great alternative to parmesan for a sharper, saltier taste. For a plant-based option, use nutritional yeast or a vegan parmesan alternative. Ensure the cheese is finely grated so it melts evenly into the pasta.
Recipe Variations
Add Protein for a Heartier Meal
Incorporate grilled chicken breast, sautéed shrimp, or chickpeas to add protein to the dish. Cook the protein separately and toss it in at the final step. This transforms the meal from a light pasta into a filling main course.
Introduce a Spicy Kick
Add a pinch of red pepper flakes during the garlic sauté to infuse the oil with heat. Alternatively, stir in a teaspoon of chili oil at the end for a more intense spice. This balances well with the sweetness of the cherry tomatoes.
Incorporate Fresh Herbs
Fresh basil or parsley adds a layer of brightness to the earthy spinach. Tear the basil leaves by hand and stir them in just before serving to preserve their color and aroma. Parsley can be finely chopped and mixed with the parmesan cheese.
Create a Creamier Texture
For a richer sauce, stir in a tablespoon of ricotta cheese or a splash of heavy cream during the final toss. This binds the vegetable juices together for a more cohesive sauce. Be careful not to add too much, or it will mask the fresh vegetable flavors.
Brighten with Citrus
Zest a fresh lemon over the finished pasta to add a citrusy high note. This cuts through the richness of the olive oil and parmesan. A small squeeze of lemon juice can also enhance the taste of the spinach and tomatoes.
Serving and Presentation
Pair with a Simple Side Salad
A light arugula salad with a basic balsamic vinaigrette complements the savory notes of this pasta. The peppery flavor of arugula mirrors the spinach in the main dish. Keep the dressing light to avoid overwhelming the palate.
Serve with Crusty Bread
Toasted ciabatta or a warm garlic baguette is perfect for soaking up the leftover tomato juices. Brush the bread with olive oil and toast it in the oven until golden brown. This adds a satisfying crunch to the meal.
Plating for Visual Appeal
Use wide, shallow bowls to present the pasta, allowing the colors of the red tomatoes and green spinach to stand out. Garnish the top with a few fresh baby spinach leaves and extra parmesan shavings. A final crack of black pepper adds a professional touch.
Storage and Reheating
Proper Refrigeration Method
Store leftovers in an airtight container in the refrigerator once the pasta has cooled to room temperature. Ensure the lid is sealed tightly to prevent the pasta from drying out. This dish typically stays fresh for three to four days.
Best Way to Reheat in the Microwave
Place a portion of pasta in a microwave-safe dish and add a teaspoon of water or olive oil. Cover the dish with a damp paper towel to trap steam, which prevents the pasta from becoming rubbery. Heat in short 30-second intervals, stirring in between.
Stovetop Reheating Method
For the best texture, reheat the pasta in a skillet over low to medium heat. Add a small amount of olive oil or a splash of water to loosen the sauce. Stir gently to avoid breaking the pasta shapes until warmed through.
Make-Ahead Advice
Prepping the Vegetable Mix
You can sauté the spinach and tomatoes in advance and store them together in the fridge. When ready to eat, simply boil the pasta and toss it with the pre-cooked vegetables. Reheat the vegetable mix in a pan for a few minutes before combining.
Advance Cheese and Olive Prep
Grate the parmesan and chop the olives a day before you plan to cook. Store them in separate small containers to keep the olives from staining the cheese. This reduces the active prep time during the actual cooking process.
Pre-Chopping the Greens
Wash and chop the spinach ahead of time and store it in a container with a paper towel to absorb moisture. This ensures the leaves stay crisp until they hit the pan. Be sure to keep the container tightly sealed in the crisper drawer.
Common Troubleshooting
Pasta is Too Dry
If the pasta seems too dry after mixing, add a tablespoon or two of the reserved pasta cooking water. The starch in the water helps the oil and cheese emulsify into a light sauce. Stir gently until the desired consistency is reached.
Tomatoes Did Not Burst
If the cherry tomatoes remain whole, they may not have been cooked long enough or the heat was too low. Increase the heat to medium-high and cook for another minute. Pressing them gently with a spatula can help them release their juices.
Spinach Released Too Much Water
If the final dish looks watery, it is likely because the spinach wasn’t dried enough before cooking. You can fix this by simmering the pasta and vegetables together for an extra minute to reduce the liquid. Next time, use a salad spinner more thoroughly.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach, but it must be thawed and squeezed very dry using a kitchen towel. Skip the sautéing step for the spinach and simply add the squeezed spinach to the tomatoes at the end. Note that the texture will be softer than fresh spinach.
Can I omit the bouillon cube from the water?
Yes, you can use plain salted water if you do not have a bouillon cube. The bouillon adds a savory depth, but it is not essential for the recipe’s success. Simply increase the amount of salt in the water to ensure the pasta is seasoned.
Which type of parmesan is best for this recipe?
Parmigiano Reggiano provides the most authentic and complex flavor for this dish. If that is unavailable, a high-quality aged parmesan will work well. Avoid using the pre-shredded canned variety, as it often contains anti-clumping agents that prevent it from melting smoothly.
Print
Sautéed Cherry Tomato and Spinach Pasta
- Total Time: 20 minutes
- Yield: 2 to 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy pasta dish featuring sautéed cherry tomatoes and spinach. The pasta and vegetables are combined with kalamata olives and parmesan creating a fresh, easy pasta dish.
Ingredients
- 8 oz pasta (penne)
- 1 veggie bouillon cube
- 10 oz cherry tomatoes, chopped in half
- 10 oz baby spinach, roughly chopped
- 3 cloves garlic, minced
- 2 tbs olive oil
- 12 kalamata olives, roughly chopped
- 1/2 cup parmesan cheese, finely grated
- 8 twists black pepper
- a pinch of salt
Instructions
- Step 1: Bring a large pot of water to a boil. Add one bouillon cube.
- Step 2: While the water is coming to a boil, prep and chop your cherry tomatoes and spinach. Mince garlic. Roughly chop olives and grate cheese.
- Step 3: When water comes to boil, add pasta and cook as per package instructions.
- Step 4: While pasta is cooking, add 1 tbs of olive oil and garlic to a large sauté pan and cook for 30 seconds over medium high heat until briefly cooked – stirring the whole time so garlic doesn’t burn.
- Step 5: Add chopped spinach to the sauté pan a bit at a time. As it cooks down, continue to add spinach until all spinach has been added to the pan. Once spinach has wilted down, remove spinach to a large bowl. There shouldn’t be a lot of water in the bottom of the pan, but if there is then strain it off.
- Step 6: Add 1 tbs olive oil to the sauté pan, add 2 cloves minced garlic and cook briefly (30 seconds). Add cherry tomatoes, black pepper and a pinch of salt to the pan and cook for 3 minutes over medium high heat until tomatoes cook down and release their juices. Add cherry tomatoes to cooked spinach in the bowl.
- Step 7: When pasta is done, strain and add to the bowl with cherry tomatoes and spinach. Add chopped olives and 2/3 of parmesan cheese. Toss to combine. Sprinkle remaining parmesan cheese over the top of the pasta and serve.
Notes
Ensure spinach is very dry before sautéing (use a salad spinner) to avoid watering down the sauce. Rough chop the spinach to prevent clumping. Have all ingredients prepped before starting to cook.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 6 g
- Sodium: 830 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 7 g
- Protein: 16 g
- Cholesterol: 20 mg