HP – Easy Tomato Spinach Pasta
- Updated on Jun 17, 2022
HP – Easy Tomato Spinach Pasta
A simple but delicious dish that requires bugger all washing up! It’s also an easy way to get all that healthy spinach into your system. Vegetarian and ready in 25 mins.
Servings:2
Calories:581kcal
Ingredients
- 2.5 cups wholegrain pasta
- 2 tbsp olive oil
- 1 small onion
- 2 cloves garlic
- 1 tin chopped tomatoes (4 fresh tomatoes = 1 can of diced tomatoes)
- 2 tbsp tomato paste
- 4 oz low fat Greek Yogurt (or cream cheese, if you want to be naughty)
- 1 big handful spinach (1 big handful = 100g, frozen spinach works too)
- ¼ cup hard cheese, grated
- 1 tsp oregano, dried
- 1 tsp basil, dried
- 1 pinch chili flakes
- ½ tsp salt
- ½ tsp pepper, ground
- 1 cup peas
Instructions
- While the water is heating, dice the onion, grate or chop the garlic, and chop the tomatoes (if not using a can).
- Add the pasta when the water is boiling (add salt and a small amount of oil for taste).
- Heat oil in a large pot over medium heat, add the onion and garlic, cook for 5 minutes or until translucent.
- Add the tinned tomatoes.
- Add the peas. If you are using frozen peas, make sure they are thawed before moving on to the next step.
- Add the spinach and stir in until it's wilted.
- Take off the heat and then add the oregano, basil, red pepper flakes, salt, and pepper.
- Add the tomato paste and the greek yogurt and then add the pan back to the heat. Stir until both are dissolved into the sauce (the lower heat stops the greek yogurt for overcooking)
- Now add the hard cheese.
- Drain and add the pasta. Lower the heat to a simmer.
- Stir occasionally for 1 minute. Taste and adjust the salt and pepper as needed.
- Dinner is ready!
NOTES
Remember – always taste test! If it’s bland or boring…add more salt, pepper, basil…try it and see 🙂
Inspired by Budget Bytes – Thanks Beth!
Nutrition
Nutrition Facts
HP – Easy Tomato Spinach Pasta
Serving Size
510 g
Amount per Serving
Calories
581
% Daily Value*
Fat
21
g
32
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
17
mg
6
%
Sodium
838
mg
36
%
Potassium
612
mg
17
%
Carbohydrates
78
g
26
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
25
g
50
%
Vitamin A
1060
IU
21
%
Vitamin C
36
mg
44
%
Calcium
264
mg
26
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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Quick, easy, and delicious recipe! I have made it twice now. I used Banza chickpea pasta and sub plain coconut yogurt for the regular. I left out the peas and also the hard cheese since I’m temporarily eliminating dairy.
So good to hear, Laura! 🙂