Ripe cherry tomatoes and fresh baby spinach are the perfect addition to pasta with a carbonara sauce. They cook up quickly on the stovetop with minimal fuss but make a refreshing and flavorful dinner. Try mixing up various styles of hearty pasta for a different balance of flavors.
Recipe
Pasta Carbonara with Tomatoes and Spinach
Ripe cherry tomatoes and fresh baby spinach are the perfect addition to pasta with a carbonara sauce. They cook up quickly on the stovetop with minimal fuss but make a refreshing and flavorful dinner.
Ingredients
- 1 tablespoon olive oil
- 8 ounces fresh baby spinach
- 3 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 6 ounces shredded Parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 1 egg
- 16 ounces penne pasta
- fresh basil for garnish
Instructions
- Cook 16 ounces penne pasta according to package directions until al dente; drain and set aside.
- Mince 3 garlic cloves. Halve 1 pint cherry tomatoes.
- While pasta is cooking, heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Sauté garlic for about 1 minute then add 8 ounces fresh baby spinach and tomatoes. Cook for 5-7 minutes or until tomatoes are tender.
- In a large bowl, whisk together 6 ounces shredded Parmesan cheese, ½ teaspoon kosher salt, ½ teaspoon freshly ground pepper, and 1 egg. Toss drained pasta with egg mixture. Add tomato/spinach mixture, tossing until sauce thickens.
- Sprinkle each serving with fresh basil for garnish if desired. Serve immediately.
Notes
Try mixing up various styles of hearty pasta for a different texture and balance of flavors.
Nutrition per serving
Calories: 448 calCarbohydrates: 63 gProtein: 23 gFat: 12 gSodium: 702 mgFiber: 4 gSugar: 4 g
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