Description
This Mediterranean-inspired Tomato and Spinach Pasta is a quick, healthy, and flavorful dish featuring cherry tomatoes, fresh spinach, Kalamata olives, and a zesty lemon garlic butter sauce. Ready in just 30 minutes, this meatless meal is perfect for busy weeknights and pairs well with grilled chicken, salmon, or shrimp. Naturally vegetarian and easily made gluten-free, it’s a delicious, nutrient-packed option for any occasion.
Ingredients
- 12 oz fettuccine or other long pasta
- 2 tbsp extra virgin olive oil
- 5 cloves garlic, minced
- 10 oz cherry tomatoes (red and yellow), halved
- 5 oz fresh spinach
- ⅓ cup Kalamata olives, pitted and sliced
- ¼ cup green olives, pitted and sliced
- 2 tbsp salted butter
- 2 tbsp freshly squeezed lemon juice (about half a lemon)
- 3 tbsp capers, drained
- ¼ tsp red pepper flakes
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Pasta: Boil a large pot of salted water. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Sauté Garlic: In a large skillet over medium heat, heat olive oil. Add minced garlic and sauté for 1 minute until fragrant.
- Add Tomatoes & Capers: Stir in half of the cherry tomatoes and 1 tbsp of capers. Cook for about 4 minutes until the tomatoes soften and release their juices.
- Wilt the Spinach: Add the fresh spinach and cook until it wilts, stirring occasionally.
- Combine Ingredients: Add the remaining tomatoes, olives, and cooked pasta to the skillet. Stir in butter and lemon juice, mixing everything well.
- Season & Serve: Sprinkle with salt, black pepper, and red pepper flakes to taste. Garnish with the remaining capers. Serve immediately.
Notes
- Add Protein: Try grilled chicken, shrimp, or salmon for a protein boost.
- Cheese Option: Sprinkle with Parmesan, Asiago, or Feta for extra flavor.
- Gluten-Free: Use gluten-free pasta for a GF-friendly dish.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm on the stovetop with a splash of olive oil or microwave in short intervals.
- Freezing: Store for up to 1 month; thaw in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Mediterranean
