Quick Pasta with Spinach and Tomatoes - Live Slow Run Far

Quick Pasta with Spinach and Tomatoes

pasta in a bowl with spinach and tomatoes

A simple summer pasta dish – isn’t that just the best, at the end of the day? This is the epitome of no-fuss cooking, and definitely embodies what we crave and turn to all the time currently. And with a fresh little baby and even fresher veggies starting to come out of the garden now, that’s no rocket science, wouldn’t you agree?

And even though it’ll be a while until our little Theo gets to taste what real food is all about, his presence means having our own vegetable garden brings us more joy than ever. It’s simply wonderful, knowing that he’ll grow up eating what we’ve been cultivating with much love right outside of our doorstep.

If this specific pasta recipe isn’t quite catching your interest, there are other ones that might – such as Perfect Weeknight Pasta with Green Peas and Dino Kale or Pasta with Kale & Zucchini, for example. But for now and until we’ve gone through the rest of our spinach harvest, this is what we’ll happily eat, night after night.

För recept på svenska, klicka här: Snabb pasta med spenat och tomat

Serves 4
Total Time: 30 min


500 g pasta
400 g grape tomatoes, cut in half
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp salt
200 g fresh spinach, roughly chopped
150 g feta cheese of your choice
A handful of basil, torn into pieces (~20 g)
2 dl walnuts, toasted and chopped


  1. Cook pasta according to the package instructions. Set aside 1 dl of the pasta water, drain the rest and return the pasta to the pot.
  2. While the pasta is cooking, sauté the tomatoes in olive oil over medium heat for 5 minutes. Add in the minced garlic and salt and cook for another 2 minutes. 
  3. Pour the tomatoes and all the juice from the pan into the pot with the pasta and mix. Fold in the spinach. Add in the reserved pasta water as needed if it’s too dry. We use about 3/4 dl. Put the top back on the pot and let rest for a few minutes to allow the spinach to wilt. 
  4. Mix in half of the feta cheese, basil and walnuts, and top with the remaining. 
  5. Can be served immediately while still hot, or at room temperature as more of a pasta salad. 

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