​Roasted Tomato, Spinach & Basil Pasta

I truly cannot imagine a more perfect pasta dish, especially when it comes to warm summer evenings.  This is about as fresh, comforting, and bright as pasta dishes get.


Quantity Unit Name Link Alternatives
4-5 cups cherry tomatoes, halved
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 teaspoon sea salt
2 cups baby spinach
1 package thin whole wheat or gluten-free spaghetti
½ cup fresh basil, chopped
¼ cup pine nuts, toasted
1 tablespoon lemon juice (optional)
pinch cayenne pepper (optional)


  1. Preheat oven to 400°F.
  2. Roast the tomatoes: Toss the tomatoes with the vinegar, olive oil, garlic and salt. Spread the tomatoes on a foil-lined baking sheet and roast until shriveled and lightly browned—about 20-30 minutes. Scrape the tomatoes and juices into a large bowl. Add the spinach to the bowl.
  3. Meanwhile, prepare the pasta according to the package directions. Toss the pasta with the spinach, roasted tomatoes, and basil, then sprinkle with toasted pine nuts.

Prep Time: 30 minutes
Serving Size: 4 servings
Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

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