Spinach and Tomato Pasta

Have you heard of meatless Mondays? By having one meatless meal per week, you can increase your veggie intake. If you really prefer more protein in your meal, try adding shrimp or chicken to this pasta dish.

Prep Time: 15 minutes

Nutrition Facts

Serving Size: 1-1/3 cup

  • Calories 310
  • Carbohydrate 50 g
  • Protein 14 g
  • Fat 9.0 g
  • Saturated Fat 1.7 g
  • Sugars 4 g
  • Dietary Fiber 10 g
  • Cholesterol 0 mg
  • Sodium 150 mg
  • Potassium 830 mg

This Recipe Serves 4


8 ounces whole-wheat spaghetti pasta, uncooked
2 tablespoons olive oil
8 cups baby spinach
1 cup grape tomatoes, cut in half
2 cloves garlic, minced
¼ teaspoon ground black pepper
1 tablespoon balsamic vinegar
3 tablespoons freshly grated Parmesan


  1. Cook the pasta according to the package directions, omitting any salt. Drain.
  2. While the pasta is cooking, place a large nonstick skillet over medium-high heat. Once the skillet is hot, add the oil and spinach and sauté for about 3-4 minutes, until wilted. Add the tomatoes and cook for 3 minutes. Add the garlic and sauté for 30 an additional seconds.
  3. Add the cooked pasta to the pan with spinach and tomatoes, and add the remaining ingredients. Cook for 1 minute and toss to incorporate.

MAKE IT GLUTEN-FREE: If you need this recipe gluten-free, substitute gluten-free pasta for regular, and confirm all other ingredients are gluten-free.

Photo: Spinach and Tomato Pasta. PNC Photography, Photographer: Peter Papoulakos.

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