Ingredients
Scale
- 12 oz Spaghetti or linguine
- 2 tbsp Olive oil
- 1 Medium yellow onion, finely chopped
- 4 cloves Garlic, minced
- 2 cups Cherry tomatoes, halved
- 1 tbsp Tomato paste
- 5 oz Baby spinach
- 1 tsp Italian seasoning
- 1/4 tsp Crushed red pepper flakes (optional)
- 1 tsp Salt, plus more for pasta water
- 1/2 tsp Black pepper
- 1/2 to 3/4 cup Reserved pasta water
- 1 tsp Lemon juice
- Vegan parmesan or nutritional yeast (optional, to taste)
Instructions
- Begin by cooking the spaghetti or linguine in a large pot of salted, boiling water until al dente, following the package instructions.
- Reserve about 3/4 cup of the pasta water, then drain the pasta and set it aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 4 to 5 minutes, or until translucent.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the halved cherry tomatoes, tomato paste, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Cook for 6 to 8 minutes until the tomatoes soften and release their juices.
- Gently stir in the baby spinach and cook until it’s wilted, about 1 to 2 minutes.
- Add the drained pasta and 1/2 cup reserved pasta water to the skillet. Toss everything together until the pasta is coated and glossy, adding more reserved water as needed to reach your desired sauce consistency.
- Finish with a squeeze of lemon juice and serve warm, topped with vegan parmesan or nutritional yeast if desired.
Notes
For a twist, substitute spaghetti with gluten-free pasta or kale instead of spinach. Reserve pasta water for the best sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg