The perfect weeknight pasta dinner when you’re hungry, short on time, and only have a few items on hand. This Easy Weeknight Tomato Pasta is comforting, delicious, and full of heart-healthy tomatoes!
Easy Weeknight Tomato Pasta
This is the perfect weeknight pasta dinner when you're hungry, short on time, and only have a few items on hand. It's comforting, delicious, and full of heart-healthy tomatoes!
Servings: 2 people
- Medium-large pot for pasta
- Large sautee pan
- 8 ounces pasta I prefer green lentil or brown rice pasta
- 4 tablespoons olive oil extra virgin, separated in half
- 1 shallot chopped
- 2 cloves fresh garlic minced, or 1 tsp garlic powder
- 1/4 cup white wine one that you'd drink
- 1 cup cherry tomatoes sliced lengthwise
- 2 tablespoons lemon juice about one large lemon
- 1/2 cup fresh spinach chopped
- 1 teaspoon Italian seasoning/oregano dried
- salt + pepper to taste
- 1 tablespoon fresh basil julienned (sliced in strips) for garnish
- Prepare all ingredients prior to moving to step 2. This will save you a lot of headaches and speed up dinner!
- In a large pot of boiling salted water, cook 8 ounces pasta according to package instructions. Drain & rinse. Set aside.
- Heat 2 tablespoons olive oil over medium-high heat in large sauté pan. When shimmering, add chopped shallot and stir occasionally for 2 minutes until transparent. Reduce heat to medium.
- Add 2 cloves minced garlic, stirring frequently careful not to let garlic burn.
- Add additional 2 tablespoons olive oil, 1/4 cup white wine, 1 cup sliced cherry tomatoes, and 2 tablespoons fresh lemon juice. Squish sliced tomatoes with back of spatula or spoon to release their juice, and stir. Simmer uncovered over medium heat for 6-8 minutes; sauce should be thick and coat the back of a spoon.
- Add 1/2 cup chopped fresh spinach, 1 teaspoon Italian seasoning or oregano, salt and pepper, combining with sauce. Add drained cooked pasta and toss to coat.
- Plate pasta and top with julienned basil. Serve hot, and with Pan-Toasted Garlic Bread.
- If you have a 16 oz container of pasta, you can cook it all and mix half of the cooked pasta in with the sauce, and store the other half in the fridge. Leftover cooked pasta is great to have on-hand!
- If you’re concerned with the amount of olive oil I use in my recipes, here’s a helpful link from the National Institute of Health and their findings, including cancer-killing antioxidants found in randomized studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5877547/