Tomato Spinach Farfalle Pasta Recipe – Easy Healthy Dinner
Tomato spinach farfalle pasta is a vibrant and flavorful dish made with bow‑tie pasta tossed in a light garlic sauce, fresh spinach, juicy tomatoes, and parmesan cheese. This easy recipe is perfect for weeknight dinners, family meals, or anyone looking for a healthy yet satisfying pasta option. Fresh, colorful, and delicious, it’s a wholesome comfort food that comes together quickly.
Equipment
- Large pot for boiling pasta
- Skillet or sauté pan
- Cutting board & knife
- Wooden spoon
- Measuring cups & spoons
Ingredients
- 12 oz (340 g) farfalle pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 cups cherry or grape tomatoes, halved (or 1 can diced tomatoes)
- 4 cups fresh baby spinach
- 1 tsp dried basil (or 2 tbsp fresh)
- ½ tsp dried oregano
- ½ cup grated Parmesan cheese
- Salt & black pepper, to taste
- Optional: squeeze of lemon juice
Instructions
- Cook Pasta: Boil farfalle in salted water until al dente (10–11 minutes). Reserve 1 cup pasta water, then drain.
- Sauté Aromatics: Heat olive oil in skillet. Add onion, cook 5 minutes. Stir in garlic, cook 1 minute.
- Build Sauce: Add tomatoes, cook until softened and juicy (7–8 minutes). Season with basil, oregano, salt, and pepper.
- Add Spinach: Stir in spinach, cook until wilted (2–3 minutes).
- Combine: Toss pasta into skillet with sauce. Add reserved pasta water gradually until sauce clings to pasta.
- Finish: Drizzle with olive oil, sprinkle Parmesan, and add lemon juice if desired. Serve warm.
Notes
- Tomatoes: Fresh cherry tomatoes give sweetness; canned tomatoes are convenient.
- Spinach: Baby spinach is tender; mature leaves need longer cooking.
- Pasta Water: Essential for silky sauce—don’t skip it.
- Variations: Add grilled chicken, shrimp, or chickpeas for protein. Swap spinach for arugula for a peppery twist.
- Storage: Keeps 3 days refrigerated. Best enjoyed fresh; reheating may require extra olive oil or broth.