Lately we have been on a pasta kick and eating it pretty much every Monday night. My husband is loving it, seriously loving it, since he is someone who would happily eat pasta every night if he could. Since pasta is hearty on its own, I have been experimenting with more meatless dishes like this simple arrabiata. Arrabiata is a spicy tomato sauce that is made with olive oil, tomatoes, garlic, and some kind of chili pepper. Personally I like mine with red pepper flakes but you could also use a dried chili pepper if you prefer. To make it healthier, I added some spinach and vegetarian crumbles for protein. White beans would work great as well.
Spinach and Cherry Tomato Pasta Arrabiata
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- 8 oz. high fiber pasta (or whole wheat)
- 3/4 lb. vegetarian crumbles
- 1 tbsp. olive oil
- 2 U garlic cloves, minced
- 1 tsp. red pepper flakes (more or less to taste)
- 1 tsp. Italian seasoning
- 2 tbsp. tomato paste
- 2 cups cherry tomatoes
- 4 cup spinach
- 1/4 cup basil
- Salt and pepper
Cook the pasta according to package directions. Reserve 1/4 cup of cooking liquid.
Meanwhile heat a pan over medium high heat. Add half the olive oil. Add the crumbles and cook until browned and cooked through, breaking it up as it cooks. This should take 5-7 minutes. Remove the crumbles and set aside.
Add remaining olive oil to the pan over medium high heat. Once hot add the garlic, red pepper flakes, and Italian seasoning. Cook for 1-2 minutes until fragrant. Stir in the tomato paste and cook for 30 seconds. Add the tomatoes and cook for 6-8 minutes, stirring often, until the tomatoes begin to burst.
Turn the heat down to medium. Add the cooked pasta, reserved pasta water, and spinach to the tomatoes. Stir together until pasta is well coated with sauce. Add in the crumbles and basil. Season with salt and pepper as needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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