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. Try mixing up various styles of hearty pasta for a different balance of flavors.

📖 Recipe

Pasta Carbonara with Tomatoes and Spinach

5 from 1 vote

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.

AuthorAuthor: Mary Ann

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Dish

Cuisine Italian, Vegetarian

Servings 6 servings

Calories 448

Ingredients

  

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• 1 tablespoon olive oil
• 8 oz. pkg. fresh baby spinach
• 3 garlic cloves, minced
• 1 pint cherry tomatoes, halved
• 6 oz. Parmesan cheese, shredded
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• 1 egg
• 16 oz. pkg. penne pasta
• ¼ cup fresh basil, optional

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Instructions

• In a large pot, bring 3 quarts water to a boil and cook pasta according to package directions until al dente; drain and set aside.
• While pasta is cooking, heat oil a large frying pan over medium-high heat. Sauté garlic for about 1 minute then add spinach and tomatoes. Cook for 5-7 minutes or until tomatoes are tender.
• In a large bowl, whisk together cheese, salt, pepper, and egg. Toss drained pasta with egg mixture. Add tomato/spinach mixture, tossing until sauce thickens.
• Sprinkle each serving with fresh basil 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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