top of page

RECIPE: Burst of Tomato and Spinach Pasta

Updated: Jun 24, 2023


Prep Time: 25 mins

Total Time: 30 mins

Makes: 4 servings


  • 3 cup whole wheat spaghetti, cooked (or gluten-free pasta)

  • 3 Tbs olive oil

  • 1 pnt cherry tomatoes

  • 1/3 cup onion, chopped

  • 2 cloves garlic, minced

  • 1/8 tsp salt

  • 1/8 tsp pepper

  • crushed red pepper flakes, to taste

  • 1 (5 oz.) package baby spinach

  • 1 1/2 oz goat cheese, crumbled optional



  1. Chop onion and mince garlic.


  1. Fill medium-sized pot with water and bring to a boil. Cook pasta according to package directions.

  2. In a large, deep skillet, warm olive oil on medium-low heat. Add tomatoes, and onion. Sauté for 5-7 minutes or until tomatoes start to release some of their juices.

  3. Stir in the garlic, salt, pepper, red pepper, and baby spinach. Cook another 2-3 minutes or until spinach has wilted.

  4. Stir in the hot pasta and goat cheese. I recommended adding one large heaping scoop of pasta to the skillet at a time. Toss to coat, then repeat until well combined.


Gluten-free pastas, especially those made with beans such as a chickpea or rice and lentil, are a great swap and offer an added bump in protein and fiber. Use this easy meal to clean up the fridge by adding in leftover proteins such as roasted chicken, salmon or crumbled turkey burgers.

Recipe Source: Living Plate RX


Sign up for a FREE trial of my meal plans to access more recipes and tips like these or contact me to learn more about building a health-supporting, plant-focused plate.


bottom of page