Pasta With Roasted Tomatoes Spinach Breadcrumbs Recipe

I absolutely love this recipe because it’s bursting with fresh, vibrant flavors that make me feel like a culinary superstar with minimal effort. Plus, it’s packed with feel-good ingredients like spinach and tomatoes, making it the perfect dish to impress friends during a cozy dinner without breaking the bank or taking all day!

I adore preparing meals that are not only colorful but also cozy, and my Pasta with Roasted Tomatoes, Spinach, and Breadcrumbs perfectly encapsulates that. Juicy cherry tomatoes, fresh spinach, and a dramatic touch of lemon zest (oh, I nearly forgot that integral part!) make this recipe not only explode with flavor but also present some pretty stellar nutritional profiles.

The breadcrumbs, alongside the Parmesan, really make this dish feel like it has some wholesome heft. And then the optional red pepper flakes give it an extra kick that makes it feel even more vibrant.

Ingredients

Cherry Tomatoes:
Sweet and juicy, high in antioxidants such as lycopene.

Pasta:
Delivers energy as well as an adaptable foundation, in the form of carbohydrates.

Olive Oil:
Fats that are good for the heart increase the flavor and texture of food.

Fresh Spinach:
Nutrients and color are provided in abundance by the richly colored iron and vitamin-laden foods I consume.

Garlic:
Delivers strong taste; is a source of beneficial plant compounds.

Breadcrumbs:
Contributes a crisp texture and absorbs flavors.

Parmesan Cheese:
A cutting, delightful flavor adds richness and depth.

Ingredient Quantities

• 12 ounces pasta (such as penne or fusilli)
• 1 pint cherry tomatoes, halved
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 5 ounces fresh spinach
• 1/2 cup breadcrumbs
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon zest

Instructions

1. Your oven should be set to 400°F (200°C) before you begin. Take the cherry tomatoes, cut them in half, and mix them up with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. A sturdy rim is a good feature for your baking sheet. If it doesn’t have one, just watch your tomatoes closely to make sure they don’t roll off onto the bottom of your oven. Roast for 15-20 minutes, watching them closely, until they are soft and slightly caramelized.

2. In the meantime, get a big pot of salted water boiling. Drop in the pasta and cook according to the package directions, which should instruct you to cook the pasta until it is al dente. Don’t forget to reserve half a cup of pasta water before you drain the pasta.

3. In a large skillet, add 1 tablespoon of olive oil and heat it over medium heat. Stir in the minced garlic and cook for about 1 minute until it’s fragrant. Then, incorporate the fresh spinach and allow it to wilt.

4. Take the spinach out of the skillet and set it aside. In the same skillet, add the leftover tablespoon of olive oil.

5. Place the breadcrumbs in the skillet and cook, stirring almost constantly, until they are a nice golden brown and crispy. Season them with salt, pepper, and crushed red pepper flakes, if you like a little heat.

6. Lower the heat and add the roasted tomatoes to the skillet with the breadcrumbs. Stir to combine.

7. Combine the wilted spinach with the cooked pasta in the skillet. Then, mix everything together in the skillet gently.

8. Little by little, add the saved pasta water until the pasta reaches the desired consistency.

9. Add the grated Parmesan cheese, ensuring it coats the pasta well.

10. Top with fresh basil, parsley, and lemon zest. Toss to combine and serve right away.

Equipment Needed

1. Oven
2. Baking sheet with rim
3. Large pot
4. Skillet
5. Knife
6. Cutting board
7. Wooden spoon or spatula
8. Measuring spoons
9. Colander or pasta strainer
10. Tongs or serving spoon
11. Grater (for Parmesan cheese)
12. Small bowl or container (for reserving pasta water)

FAQ

• How do I store leftovers?Refrigerate any uneaten food in a sealed container for up to 72 hours. Warm leftovers in a saucepan on the stovetop or in a dish safe for the microwave.
• Can I make this recipe gluten-free?Absolutely, you can replace the pasta with your preferred gluten-free noodle and use gluten-free breadcrumbs.
• Is it possible to add protein to the dish?Of course, additional protein sources such as grilled chicken, shrimp, or chickpeas would be excellent elements to include.
• What if I don’t have fresh basil or parsley?Dried herbs may be used as a substitute for fresh herbs. The amount you use should be one-third of the amount called for when using fresh herbs.
• Can I use other types of cheese?Of course, substitutes for Parmesan cheese include Pecorino Romano and Asiago.
• Should I cook the spinach before adding it?Do not concern yourself; the hot pasta, combined with the tomatoes, will cause the spinach to wilt.
• What can I do with leftover breadcrumbs?Use them as a casserole topping or a salad cruncher.

Substitutions and Variations

Use grape tomatoes or diced Roma tomatoes instead of cherry tomatoes.
Use avocado oil or vegetable oil in place of olive oil.
Substitute whole wheat pasta or gluten-free pasta for regular pasta.
Substitute fresh spinach with baby kale or arugula.
If you don’t have Parmesan cheese, you can use Pecorino Romano or nutritional yeast for a dairy-free option.

Pro Tips

1. Roasting Tomatoes For an extra burst of flavor, consider adding a pinch of sugar to the cherry tomatoes before roasting. This will enhance their natural sweetness and help with caramelization.

2. Pasta Cooking Tip Always taste your pasta a minute or two before the package time is up to ensure it’s al dente. Cooking times can vary based on the brand and shape of pasta, and al dente will give you a firmer texture that holds up well in the skillet.

3. Enhanced Breadcrumbs For a more robust flavor, try using seasoned breadcrumbs or add finely grated Parmesan to the breadcrumbs while toasting for an extra cheesy crust.

4. Spinach Variations If you want more flavor or texture, try swapping half the spinach with arugula or adding a handful of baby kale for a peppery kick.

5. Herb Infusion When tossing the pasta with the fresh herbs, gently rub the basil and parsley between your fingers as you add them. This releases their oils and intensifies their aroma and flavor in the dish.