Tomato Spinach Pasta Toss Recipes

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PASTA WITH TOMATOES AND SPINACH.



Pasta with Tomatoes and Spinach. image

This lovely pasta with tomatoes and spinach is ready in less than 20 minutes and it's packed with fresh spinach and cherry tomatoes. It's delicious, juicy, garlicky and makes a great meatless meal.

Provided by Katia

Categories     pasta

Time 18m

Number Of Ingredients 12

8oz (220 grams) pasta
1 Tbsp olive oil or extra virging olive oil
3 garlic cloves, minced
9oz (250 grams) cherry tomatoes, cut into halves
½ tsp dried basil
¼ tsp fine salt, plus more to taste
⅛ tsp freshly cracked black pepper
5oz (150 grams) baby spinach
¼ heaped cup (30 grams) grated parmesan cheese
grated parmesan cheese
freshly cracked pepper
extra virgin olive oil

Steps:

  • Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook until al dente according to the package directions. Reserve about ½ cup of cooking water, and drain the pasta.
  • While you're waiting for the water to boil, heat the olive oil in a large skillet over medium-low heat. Add the garlic and sauté until fragrant (about 45-60 seconds).
  • Add the tomatoes, basil, salt and a freshly cracked pepper. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. Keep the heat to medium-low, stir and make sure the garlic doesn't burn.
  • Once the tomatoes begin to break down add the spinach, a large handful at a time, and stir it into the tomatoes until the spinach is wilted but still bright green (it should take max a couple of minutes).
  • At this point the tomatoes have created a sauce-like mixture on the bottom of the pan. Taste and adjust the seasoning if needed.
  • Add the cooked and drained pasta to the pan, the parmesan cheese and a touch of pasta cooking water. Toss until the pasta is coated in the sticky sauce and everything is combined (you don't need all the reserved cooking water, but use just as much as needed to make everything nice and moist).
  • Serve with some grated parmesan cheese, seme freshly cracked black pepper, and a drizzle of extra virgin olive oil if you wish.

Nutrition Facts : Calories 291 kcal, Carbohydrate 46 g, Protein 12 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 446 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving

SPINACH-PASTA TOSS



Spinach-Pasta Toss image

Toss spinach, tomatoes, cheese and penne pasta for spinach pasta. With ingredients this good, you don't need much else for this quick Spinach Pasta Toss.

Provided by My Food and Family

Categories     Pasta

Time 25m

Yield 6 servings, 1 cup each

Number Of Ingredients 5

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
2 cups multi-grain penne pasta, uncooked
1 cup water
1 pkg. (9 oz.) baby spinach leaves
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

Steps:

  • Bring tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender.
  • Add half the spinach; simmer, covered, 2 min. or just until wilted. Stir. Repeat with remaining spinach.
  • Serve topped with cheese.

Nutrition Facts : Calories 200, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g

FRESH SPINACH AND TOMATO PASTA



Fresh Spinach and Tomato Pasta image

This fresh spinach and tomato pasta recipe has a light yet mouthwatering garlic butter sauce! It's bright, simple to make, and great for summer weeknights.

Provided by Natasha Bull

Categories     Main Course

Time 30m

Number Of Ingredients 9

8 ounces pasta (I used linguine)
1 tablespoon olive oil
3 tablespoons butter
5-6 cloves garlic (minced)
12 ounces little tomatoes (grape, cherry, etc.) (cut in halves)
1/4 teaspoon Italian seasoning
2 cups (packed) fresh baby spinach
1/2 cup freshly grated parmesan cheese
Salt & pepper (to taste)

Steps:

  • Boil a salted pot of water for the pasta and cook it al dente according to package directions.
  • Meanwhile, when the pasta is about 10 minutes away from being cooked, start the sauce. Add the olive oil and butter to a skillet over medium-high heat.
  • Add the garlic, tomatoes, and Italian seasoning to the skillet and cook until the tomatoes have become very soft (about 4-5 minutes). You may need to turn the heat down a bit (don't let all the liquid bubble off).
  • Stir in the spinach and let it cook for a minute or two until it's wilted.
  • Reserve 1/4 cup of the hot pasta water and add it to the skillet, then drain the pasta and add it to the skillet, along with the parmesan cheese. Toss the pasta with the sauce (ensure the parm has melted in smoothly), season with salt & pepper, and serve immediately.

Nutrition Facts : Calories 395 kcal, Carbohydrate 48 g, Protein 14 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 34 mg, Sodium 286 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

TOMATO AND SPINACH PASTA TOSS



Tomato and Spinach Pasta Toss image

Provided by Food Network

Time 20m

Yield 6 servings, 1 cup each

Number Of Ingredients 6

2 cups rotini pasta, uncooked
1/2 lb. Italian sausage
1 pkg. (6 oz.) baby spinach leaves
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • 1. COOK pasta in large saucepan as directed on package, omitting salt.
  • 2. MEANWHILE, cook sausage in deep large skillet on medium-high heat 10 to 12 min. or until done, stirring occasionally.
  • 3. Drain; return sausage to skillet.
  • 4. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally.
  • 5. DRAIN pasta; return to pan.
  • 6. Add sausage mixture and cheeses; mix lightly.
  • Substitute
  • Substitute ground beef or turkey for the Italian sausage.
  • Substitute
  • Prepare using penne pasta.
  • Substitute
  • Prepare using regular KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese.
  • Nutritional Information (Per Serving)
  • Calories: 240
  • Cholesterol: 30 mg
  • Total fat: 10 g
  • Sodium: 700 mg
  • Carbohydrate: 24 g
  • Dietary fiber: 2 g
  • Protein: 14 g

FUSILLI WITH SPINACH AND ASIAGO CHEESE



Fusilli with Spinach and Asiago Cheese image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 pound fusilli pasta
1/4 cup olive oil
1 garlic clove, minced
1 (9-ounce) bag fresh spinach, roughly chopped
8 ounces (1/2 pint) cherry tomatoes, halved
1 cup (about 3 1/2-ounces) grated Asiago
1/2 cup grated Parmesan
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
  • Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
  • Transfer the pasta to a serving plate and serve.

TOMATO & SPINACH PASTA TOSS



Tomato & Spinach Pasta Toss image

Make and share this Tomato & Spinach Pasta Toss recipe from Food.com.

Provided by JLBurnell

Categories     Penne

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups penne pasta, uncooked
1/2 lb Italian sausage, casing removed (hot or mild)
7 cups Baby Spinach (or 1-6 oz package)
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese

Steps:

  • cook past as directed.
  • Meanwhile, crumble meat into large deep skillet.
  • Cook on med-high until cooked through, stirring occasionally, drain.
  • Add spinach, and tomatoes.
  • Cook for 2 minutes, or until spinach is wilted, stirring occasionally.
  • Remove from heat, cover to keep warm.
  • Drain pasta and place in a large serving bowl.
  • Add meat mixture, then top with cheeses, mix lightly.

SPINACH AND BACON PASTA TOSS



Spinach and Bacon Pasta Toss image

Spinach, bacon and cherry tomatoes give this chicken and pasta toss great flavor-and gorgeous color. Bonus: It's a quick and easy weeknight dish.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield Makes 8 servings, 1-1/2 cups each.

Number Of Ingredients 7

1 lb. wide egg noodles, uncooked
3/4 cup KRAFT Zesty Italian Dressing
1 pt. cherry tomatoes, halved
1 lb. boneless skinless chicken breasts, chopped
1 bag (6 oz.) fresh baby spinach leaves (4 cups)
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend, divided
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled

Steps:

  • Cook noodles as directed on package. Drain, reserving 1/2 cup of the cooking water.
  • Meanwhile, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. Add tomatoes; cook 1 min., stirring occasionally. Stir in noodles and reserved 1/2 cup cooking water. Remove from heat.
  • Add spinach, 1/2 cup of the cheese and the bacon; toss lightly to combine. Sprinkle with remaining 1/2 cup cheese.

Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

FRESH TOMATO AND SPINACH PASTA



Fresh Tomato and Spinach Pasta image

I got this recipe from my mom, and it's one of my favorites. It's easy, not too time-consuming, and it tastes great. It's a little bit spicy, though, so if you don't like spicy food, you might not enjoy this.

Provided by HeartbreakLullaby83

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces dried mostaccioli pasta
1 medium onion, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
3 cups of coarsely chopped and seeded tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
3 cups spinach, coarsely chopped
2 tablespoons parmesan cheese

Steps:

  • Cook pasta according to package directions.
  • Drain; keep warm.
  • Meanwhile, in a large skillet, cook onion and garlic in hot oil over medium heat until onion is tender.
  • Add tomatoes, salt, black pepper, and, if desired, red pepper.
  • Cook and stir over medium-high heat for about two minutes or until the tomatoes are warm and release some of their juices.
  • Stir in spinach, heat just until greens are wilterd.
  • To serve, top pasta with tomato mixture; sprinkle with parmesean cheese.

TOMATO AND SPINACH PASTA TOSS



Tomato and Spinach Pasta Toss image

Make and share this Tomato and Spinach Pasta Toss recipe from Food.com.

Provided by Irmgard

Categories     Penne

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

250 g fusilli (You can also use rigatoni or penne)
3 large tomatoes
1 small onion
1 garlic clove
1 cup red pasta sauce
1 pinch dried basil
1 pinch dried oregano
3 cups Baby Spinach
1/2 cup parmesan cheese, grated

Steps:

  • Bring a large saucepan of water to a boil.
  • Add the pasta and cook until al dente, 8 to 12 minutes.
  • Meanwhile, coarsely chop the tomatoes and onion and mince the garlic.
  • Lightly oil a large, wide saucepan and set over medium heat.
  • When hot, add the onion and garlic.
  • Stir often until the onion starts to soften, about 3 minutes.
  • Add the pasta sauce and tomatoes.
  • Cook, uncovered, stirring frequently, until the tomatoes start to break down, 4 to 6 minutes.
  • Taste, then add the herbs, if needed.
  • If the pasta has not finished cooking, reduce the heat to low to keep the sauce warm.
  • When the pasta is cooked, drain well.
  • Stir into the sauce until evenly coated.
  • Add the spinach and stir just until wilted, 1 minute.
  • Spoon into bowls and sprinkle with Parmesan.

Nutrition Facts : Calories 370.2, Fat 6.4, SaturatedFat 2.6, Cholesterol 11, Sodium 520.1, Carbohydrate 62.4, Fiber 4.7, Sugar 11.2, Protein 16.2

PASTA WITH CHILLI TOMATOES & SPINACH



Pasta with chilli tomatoes & spinach image

A low-fat supper of tasty tomato sauce and penne - wilt down a whole bag of spinach for extra nutrients

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

2 tsp olive oil
1 onion , finely chopped
2 garlic cloves , crushed
½ tsp dried chilli flakes
200g wholemeal penne pasta
400g can chopped tomato
100ml red wine
½ tsp dried oregano
125g bag young spinach leaves
25g parmesan or vegetarian alternative, grated

Steps:

  • Heat the oil in a non-stick frying pan and gently fry the onion, garlic and chilli flakes, stirring regularly, for 5 mins (add a little water if they begin to stick).
  • Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.
  • Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.

Nutrition Facts : Calories 524 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 13 grams sugar, Fiber 13 grams fiber, Protein 24 grams protein, Sodium 0.7 milligram of sodium

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