Best 10 Tomato And Spinach Pasta Toss Recipes

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Indulge in a culinary journey with our vibrant Tomato and Spinach Pasta Toss, a symphony of flavors that tantalizes your taste buds. This delectable dish combines the tangy sweetness of sun-ripened tomatoes with the earthy goodness of fresh spinach, all harmoniously blended with tender pasta and a zesty sauce.

In this comprehensive guide, we'll take you through three enticing variations of this classic recipe, each offering a unique twist to satisfy your cravings. From the simplicity of the Traditional Tomato and Spinach Pasta Toss to the creamy richness of the Sun-Dried Tomato and Spinach Pasta with Creamy Sauce, and the delightful tang of the Lemon-Butter Tomato and Spinach Pasta, you'll find the perfect pasta dish to suit your palate.

So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that celebrates the flavors of fresh tomatoes and spinach, perfectly complemented by the comforting embrace of pasta.

Check out the recipes below so you can choose the best recipe for yourself!

EASY TOMATO AND SPINACH PASTA



Easy Tomato and Spinach Pasta image

Easy Tomato and Spinach Pasta! Loaded with juicy cherry tomatoes, fresh spinach, olive oil, and a kick of red pepper flakes! This quick and easy pasta recipe is fast, flavorful, and budget friendly!

Provided by Ashley Manila

Categories     Dinner

Time 35m

Number Of Ingredients 10

1 lb penne (or your preferred pasta variety)
1/2 cup olive oil
1/4 teaspoon crushed red pepper flakes (optional)
2 pints grape tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
6 cloves garlic, thinly sliced
1 cup white wine or chicken broth
2 cups fresh spinach
Parmesan cheese, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil over medium-high heat.
  • Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the crushed red pepper flakes, tomatoes, salt, and pepper, and cook until the tomatoes begin to burst and give off their juices, about 9 to 10 minutes. Use a wooden spoon to gently press the tomatoes if they're not bursting on their own.
  • Add in the garlic and cook for 1 minute, or until fragrant. Stir in the wine and bring to a boil, then reduce the heat to a simmer and cook for 5 minutes. Finally, stir in the spinach and cook until slightly wilted.
  • In the meantime, add the penne into the boiling water and cook for 9 to 10 minutes, or until al dente.
  • Drain the pasta, reserving a 1/2 cup of the pasta water.
  • Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Taste and add additional salt and pepper, if needed.
  • Remove from heat and divide among serving bowls. Top with cheese and serve at once!

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

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

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

TOMATO SPINACH PASTA TOSS



Tomato Spinach Pasta Toss image

Quick and easy, one pot meal, can be served hot or cold. You can add cooked sliced chicken breast, if you'd like.

Provided by Chef Shantal

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (19 ounce) can diced tomatoes, italian style, undrained
2 cups multi-grain penne pasta, uncooked
1 cup water
7 cups baby spinach leaves, washed
1 cup mozzarella cheese, grated

Steps:

  • Bring tomatoes with juice, pasta and water to a boil in large saucepan; stir, cover, simmer over medium-low heat for 10 minutes. Uncover and simmer until pasta is tender, 2-3 minutes.
  • Add half of the spinach leaves; simmer, covered 2 minutes, or until wilted. Stir, add remaining spianch, toss.
  • Serve topped with cheese.

Nutrition Facts : Calories 318.5, Fat 7.8, SaturatedFat 3.9, Cholesterol 22.1, Sodium 512, Carbohydrate 52.6, Fiber 8.8, Sugar 5.5, Protein 12.7

PASTA WITH HERBED RICOTTA, TOMATOES AND SPINACH



Pasta With Herbed Ricotta, Tomatoes and Spinach image

Provided by Molly O'Neill

Categories     dinner, easy, quick, weekday, pastas, main course, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

4 cups of fresh spinach, well rinsed and tough stems removed
2 cups fresh ricotta cheese
4 scallions, trimmed and minced
1/3 cup packed basil leaves, minced
2 tomatoes, chopped
2 tablespoons flat parsley, chopped
1/4 cup olive oil
Salt and freshly ground black pepper to taste
1 pound penne
1/2 cup pine nuts, toasted

Steps:

  • Blanch the rinsed spinach leaves in a large pot of well-salted boiling water until limp, about 1 minute. Drain the spinach and cool completely under cold running water. Pat dry and chop.
  • Put the ricotta cheese in a large bowl and beat with a fork until smooth. Stir in the spinach, scallions, basil, tomatoes, parsley and olive oil. Add salt and pepper to taste.
  • Cook the penne until tender in well-salted boiling water. Drain, toss with the ricotta mixture, garnish with the pine nuts and serve immediately.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 17 grams, Carbohydrate 64 grams, Fat 29 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 588 milligrams, Sugar 4 grams

CHERRY TOMATO PASTA WITH AVOCADO SAUCE



Cherry Tomato Pasta with Avocado Sauce image

Heart-healthy avocado makes this pasta dish feel indulgent without being overly rich. The flavorful sauce is so luscious, you'll think there is cream hiding in there. It's guilt-free and dairy-free, but with a texture and consistency that's similar to traditional cream-based sauces. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 12

1 package (14-1/2 ounces) protein-enriched rotini (about 3-1/2 cups uncooked)
2 medium ripe avocados, peeled and pitted
1 cup fresh spinach
1/4 cup loosely packed basil leaves
2 garlic cloves, halved
2 tablespoons lime juice
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
1/3 cup olive oil
1 cup assorted cherry tomatoes, halved
1/2 cup pine nuts
Optional: shredded Parmesan cheese, shredded mozzarella cheese and grated lime zest

Steps:

  • Cook rotini according to package directions for al dente. Meanwhile, place avocados, spinach, basil, garlic, lime juice, salt and pepper in a food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream., Drain rotini; transfer to a large bowl. Add avocado mixture and tomatoes; toss to coat. Top with pine nuts and toppings of your choice.

Nutrition Facts : Calories 314 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 5g fiber), Protein 9g protein.

SPINACH TOMATO LINGUINE



Spinach Tomato Linguine image

Chock-full of garden freshness, this colorful toss makes an excellent side dish or meatless entree. "Sometime I substitute penne pasta and add cooked chicken for a heartier main meal," says Rosemary Averkamp of Genoa, Wisconsin. "Using garlic-flavored feta cheese is a great touch."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

8 ounces uncooked linguine
3 cups chopped seeded plum tomatoes
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped green onions
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon garlic salt
4 ounces crumbled feta cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the tomatoes, spinach and onions in oil until tomatoes are softened. Sprinkle with salt and garlic salt. Reduce heat. Stir in the cheese; until heated through., Drain linguine; transfer to a serving bowl. Add tomato mixture; toss to coat.

Nutrition Facts : Calories 357 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 646mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

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.

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

Tips:

  • Choose ripe, flavorful tomatoes: This is essential for creating a delicious sauce. Look for tomatoes that are deep red and have no blemishes.
  • Don't overcrowd the pan: When cooking the tomatoes, make sure to use a large pan so that they have plenty of room to cook evenly. Overcrowding the pan will cause the tomatoes to steam instead of sautéing.
  • Cook the tomatoes until they are softened and slightly caramelized: This will help to develop their flavor and sweetness. Season the sauce to taste with salt, pepper, and other herbs and spices.
  • Use fresh spinach: Fresh spinach will add a bright, vibrant flavor to the dish. If you don't have fresh spinach on hand, you can use frozen spinach, but be sure to thaw it and squeeze out any excess water before using.
  • Cook the pasta according to package directions: Be sure to cook the pasta al dente, so that it still has a slight bite to it.
  • Toss the pasta with the sauce and spinach: Once the pasta is cooked, toss it with the tomato sauce and spinach. You can also add some grated Parmesan cheese at this point.

Conclusion:

This tomato and spinach pasta toss is a quick and easy weeknight meal that is packed with flavor. The combination of sweet tomatoes, fresh spinach, and savory Parmesan cheese is sure to please everyone at the table. So next time you're looking for a simple but delicious pasta dish, give this recipe a try.

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