Pasta Carbonara with Tomatoes and Spinach

White plate with penne pasta, cooked baby spinach, cherry tomatoes, and shredded mozzarella cheese. There is a fork on the plate.

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.

Servings per Recipe: 6 servings

Calories per Serving: 448

Prep Time: 5

Cook Time: 25

Total Time: 30

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