I’m excited to share my garlic butter pasta with fresh tomatoes and spinach, a spring-ready addition to Recipes With Spinach And Tomatoes that’s simple and vegetarian.

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I didn’t mean to fall for this Garlic Butter Pasta With Tomatoes And Spinach, but I did. It looks ordinary, yet the way garlic toasts in the pan and coats steaming spaghetti changes everything.

Little pops of flavor surprise me, and somehow a plate so fast to make feels like a discovery. I mess up measurements, forget to time things perfectly, and it still turns out great.

It’s the kind of dish that proves bold flavors don’t need fuss. Consider this one a Just Pasta Recipes pick, the sort you’ll tell friends about.

Why I Like this Recipe

– I love how quick it is even on a busy school night I can make it and eat in like 20 minutes
– I like the bright but cozy flavors they wake up my mouth but dont overwhelm me
– I like the mix of textures, soft and a little juicy at the same time, it feels homemade
– I like that leftovers heat up great so I get a second good meal without any extra work

Ingredients

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Spaghetti: Carbs for energy, some protein, fills you up fast, pairs well with everything.
Butter: Rich in fat and flavor, gives a silky texture, use less if watching calories.
Garlic: Adds punch and aroma, low calories, may boost immunity, it’s not sweet at all.
Cherry tomatoes: Bright sweetness and acid, gives juice and color, adds vitamin C and fiber.
Spinach: Leafy greens loaded with iron and fiber cooks down fast, mild earthy taste.
Parmesan: Salty, nutty cheese, adds umami and richness, provides protein and calcium.
Olive oil: Extra virgin gives fruity notes, healthy fats, helps carry the flavors.

Ingredient Quantities

12 ounces (340 g) spaghetti or linguine

4 tablespoons (56 g) unsalted butter

1 tablespoon extra virgin olive oil

4 large garlic cloves, minced or grated

1 pint (about 2 cups / 300 g) cherry tomatoes, halved

4 cups baby spinach, loosely packed (about 4 ounces / 115 g)

1/4 teaspoon red pepper flakes, optional

1 tablespoon fresh lemon juice plus 1 teaspoon lemon zest, optional

1/2 cup freshly grated Parmesan cheese, plus more for serving

Salt, about 1 teaspoon for pasta water plus more to taste

Freshly ground black pepper, to taste

1/2 to 1 cup reserved pasta cooking water

a small handful fresh basil, chopped, optional

How to Make this

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1. Bring a large pot of water to a boil, add about 1 teaspoon salt, then cook 12 ounces spaghetti or linguine until just al dente according to package. Before draining scoop out and reserve 1/2 to 1 cup of the hot pasta cooking water, then drain the pasta, dont rinse.

2. While the pasta cooks, heat a large skillet over medium heat and add 4 tablespoons unsalted butter and 1 tablespoon extra virgin olive oil so the butter wont burn.

3. Add 4 large garlic cloves, minced or grated, and cook just until fragrant about 30 to 60 seconds, dont let it brown.

4. Add 1 pint cherry tomatoes, halved, plus 1/4 teaspoon red pepper flakes if using, season with a pinch of salt and some freshly ground black pepper, then cook until the tomatoes blister and start to soften about 4 to 6 minutes, pressing a few to release juices.

5. Stir in 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest if you like brightness, let it sizzle for a few seconds.

6. Add the drained pasta to the skillet, pour in a splash of the reserved pasta water and toss to combine, adding more pasta water as needed to make a glossy sauce that coats the noodles.

7. Add 4 cups baby spinach in handfuls, tossing until wilted, then stir in 1/2 cup freshly grated Parmesan cheese so it melts into the sauce; taste and add more salt and pepper if needed.

8. Turn off the heat and finish with a small handful chopped fresh basil if using, and an extra pat of butter or a splash more pasta water if the sauce seems thick, toss again.

9. Serve right away with more grated Parmesan and freshly ground black pepper on top, enjoy.

Equipment Needed

1. Large pot (3 to 5 qt) for boiling the pasta
2. Colander for draining the pasta
3. Large skillet (10 to 12 inch) for the butter, garlic and tomatoes
4. Tongs or spaghetti fork to toss the noodles
5. Wooden spoon or heatproof spatula for stirring, dont use something flimsy
6. Chef’s knife for mincing garlic, halving tomatoes and chopping basil
7. Cutting board
8. Microplane or fine grater for lemon zest and fresh Parmesan
9. Measuring spoons and a tablespoon for butter, oil, lemon juice and red pepper flakes
10. Ladle or heatproof measuring cup to scoop and reserve 1/2 to 1 cup pasta water

FAQ

Q: Can I use a different pasta than spaghetti or linguine? A: Yes, go ahead, penne, rigatoni or fettuccine all work fine. Just cook to al dente and adjust time, shorter shapes soak up sauce quick so toss right after you add the pasta water and cheese.

Q: How much pasta cooking water should I save and why? A: Save about 1/2 to 1 cup. Add a few tablespoons at a time until the sauce becomes glossy and coats the noodles, the starch helps thicken and bind the butter, cheese and tomatoes.

Q: Can I make this dairy free or vegan? A: Sure, swap butter for vegan butter or extra olive oil and use nutritional yeast or a cashew cream in place of Parmesan. It wont be exactly the same but still tasty, add lemon for brightness.

Q: My garlic burned last time how do I stop that? A: Cook garlic low and slow, once the butter melts toss in the garlic and cook only about 30 to 60 seconds until fragrant. If it browns it turns bitter so take the pan off heat if it looks like its cooking fast.

Q: How do I stop the tomatoes from making the pasta watery? A: Sear halved cherry tomatoes over medium high heat till they blister and release less juice, or drain the excess liquid before tossing. A splash of balsamic or a pinch of sugar can boost flavor if they taste bland.

Q: Can I make this ahead and how do I reheat leftovers? A: You can make parts ahead, keep sauce and pasta separate in the fridge for 3 to 4 days. Reheat gently in a skillet with a splash of reserved pasta water or olive oil, toss in fresh spinach at the end so it doesnt overcook. Freezing is not great for texture.

Garlic Butter Pasta With Tomatoes And Spinach Recipe Substitutions and Variations

Pasta (12 oz spaghetti or linguine): linguine or fettuccine work the same, penne or rigatoni if you want chunkier bites, gluten free pasta (brown rice or chickpea) — cook per package and save some water, or zucchini noodles for low carb but dont overcook them.
Unsalted butter (4 tbsp): extra virgin olive oil for a lighter feel, ghee for a nuttier higher smoke point, or vegan butter/margarine for dairy free — use about the same amount or a little less with ghee.
Freshly grated Parmesan (1/2 cup): Pecorino Romano (saltier, so use a touch less), Asiago for similar texture, or nutritional yeast if you want a vegan cheesy flavor — adjust salt to taste.
Baby spinach (4 cups): baby arugula for a peppery kick (add at the end), thinly sliced kale (saute a bit longer so it softens), or Swiss chard/mixed baby greens — stems of kale or chard should be removed or cooked longer.

Pro Tips

1. Salt the pasta water properly, dont be shy — it should taste noticeably salty. The pasta is your main seasoning vehicle so under-salt it and the whole dish will be bland.

2. Save more starchy pasta water than you think and add it little by little while tossing, that glue makes the sauce glossy and helps the cheese melt without turning stringy.

3. Keep the garlic from browning, it only takes a few seconds to go from fragrant to bitter. Lower the heat or pull the pan off for a moment if things are getting too hot, and dont cook the garlic until brown.

4. Burst a few cherry tomatoes with the back of a spoon as they cook so you get little pockets of juice and texture, or roast them on a sheet for 15–20 minutes ahead of time if you want deeper, sweeter flavor.

5. Grate the Parmesan fresh and stir it in off the heat with a splash of pasta water or an extra pat of butter for silkiness. Finish with lemon zest and basil right before serving so they stay bright.