Tomato Spinach Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2½ cups penne pasta, ziti, or mostaccioli
  • 1 medium onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 quart-sized jar bruschetta OR:
  • 2 cloves garlic, minced
  • 4-6 medium tomatoes, seeded and coarsely chopped (about 3 cups)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper
  • 3 cups baby spinach or arugula
  • ¼ cup toasted almonds or pine nuts
  • 2 tablespoons Gorgonzola or feta cheese
  1. Cook pasta according to package directions. Drain; keep warm.
  2. Meanwhile, in a large skillet cook onion and garlic in hot oil over medium heat until onion is tender.
  3. Add tomatoes, salt, black pepper and red pepper. (If using bruschetta, saute the onions in oil and add jar of bruschetta and red pepper flakes.)
  4. Cook and stir over medium-high heat about 2 minutes or until the tomatoes are warm and release some of their juices (be careful not to overcook--the tomatoes should taste fresh and not saucy).
  5. Stir in spinach; heat just until the greens are wilted.
  6. To serve, top pasta with tomato mixture; sprinkle with toasted almonds and cheese.
Recipe by Wolff's Apple House at