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5 from 2 votes

Spinach and cherry tomatoes pasta

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 -3 portions
Author Blondelish


  • 350 g mixed cherry tomatoes
  • 500 g spinach
  • 4 garlic cloves chopped thinly
  • Himalayan salt
  • 4 tbs olive oil
  • 250 g durum wheat pasta I used Penne
  • 60 g grated Parmesan


  • Boil the pasta adding a pinch of salt in the water. When it’s ready, cool under running water then drain.
  • Cut the cherry tomatoes into halves, add 2 tbs olive oil, chopped garlic, a pinch of salt and pepper and roast them in the preheated oven at 180C, for 15 min, to get as much flavour as you can from them.
  • Add 2 tbs olive oil in a pan and then the chopped garlic. Cook it for about 2 min so it will enhance it's flavour. At this point you can start adding the fresh spinach, stirring and adding more. A pinch of salt and pepper is always welcomed.
  • Right after you added all the spinach, it will start to reduce its size and you will be left with just a quarter of the big 500g bag of spinach.
  • Add pasta on top of the spinach and toss. At the end you can add your roasted cherry tomatoes and sprinkle grated parmesan.