Tomato Mushroom Spinach Pasta

YIELD

TIME

4 servings

20 minutes

In about 25 minutes of time, this Tomato Mushroom Spinach Pasta will be ready and waiting. Pair this easy pasta recipe up with a side salad for a complete meal.

Ingredients

– 8 oz. pasta (I used casarecce) – 8 oz. baby Bella mushrooms, sliced – 8 oz. cherry tomatoes, sliced in half – 3 garlic cloves, minced – 2 oz. baby spinach – ½ tsp. sea salt or to taste – ¼ tsp. pepper or to taste – ⅛ tsp. red pepper flakes

Step 1

Bring a large pot of salted water to a boil and start cooking the pasta according to the package instructions.

Step 2

In a large skillet, cook the mushrooms in olive oil for 5 minutes, until they start to brown.

Step 3

Add the cherry tomatoes, garlic, salt, pepper, and red pepper flakes. Cook for 10 minutes, until the tomatoes are tender and release their juices.

Step 4

In the meantime, drain the pasta and reserve some pasta water. Add spinach, pasta, and about a ¼ cup of pasta water to the tomatoes, and keep cooking until the spinach is wilted.

How to Store

Pasta is one of those dishes that stores perfectly and reheats wonderfully. All you need is a container with a lid to put the leftovers in and keep it stored in the fridge until you're ready to eat.

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