Spinach Pasta

Spinach Pasta

  • Servings: 4-6
  • Difficulty: easy
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When I made my Chicken with Pesto dish I had to make some kind of pasta dish to complement it.


I wanted a light sauce but full of amazing flavors and easy to eat….Pasta is such a perfect partner to a chicken dish no matter how its cooked…

Grilled or baked both are always delicious together…

I love all kinds of pastas, all shapes and sizes and definitely cooked with all the wonderful flavors and ingredients that I could get my hands on…

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Some of the best pasta flavors that I love is tomato basil pasta and spinach pasta and that’s what I choose for dinner to pair with my pesto chicken, spinach pasta!

The chicken dish had so much flavor on its own from the pesto sauce and I did not want to add a heavy sauce to the pasta like a marinara sauce or alfredo sauce, I wanted a light and lemony sauce to go with the pesto…


My granddaughter loved the spinach pasta dish so much that they she had two helpings and that made me very happy, I had to say to her I told you soooo!!

The entire time I was cooking the pasta and the pesto chicken dish she kept on saying I am not going to like it, I don’t like this or that can I have something else? I said no you will eat what I am making and I promise you, you will like it for sure and she did!

She loved both dishes…I always have her try the food before she decides if she likes it or not and nine out of ten she ends up loving it…

1 package of spinach spaghetti

3 cloves of garlic minced

2 cups of halved cherry tomatoes

5 sun-dried tomato packed in olive oil, chopped

4 oz. jar of capers, drained

1/2 cup freshly grated mixed of parmesan and romano cheese

juice of two small lemons

1/2 tbsp. sea salt

1 tsp. black pepper

4 tbsp. olive oil

1/2 tbsp. aleppo pepper

1/2 tbsp. italian seasoning

1/2 cup pasta water

Cook the pasta according to the instructions on the package.

In a large skillet over medium heat, add olive oil and heat for few seconds… add cherry tomatoes and sundried tomatoes, cook for about 2-3 minutes.

Add garlic, lemon juice, capers, sea salt, italian seasoning, black pepper and aleppo pepper..

Simmer for 3 – 4 minute.

Drain the pasta, making sure to save a cup of the water.

Add cooked pasta to the skillet and toss.

Add the pasta water and toss, add the cheese mixture and toss again until all the pasta coated with cheese.

Serve the pasta in a large serving bowl and top with extra cheese if desired!


3 thoughts on “Spinach Pasta

  1. just wanted to point out a little something that most people do not know. Grated Parmesan cheese is blended with cellulose to keep it from clumping. Now that doesn’t sound all that bad..until you realize that cellulose is grated wood. Yea…..wood. I always tell people that even though it is a pain, to use fresh Parmesan and just grate what you need yourself or for the one dish. I don’t know about you, but I really don’t want to eat wood. LOL

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