​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 Jung
Sarah Jung

Sarah Jung is the associate director of Life and Health Network, but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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