Spaghetti with Spinach, Mozzarella and Tomatoes

Very easy and tasty pasta that includes the most typical Italian ingredients: spinach, tomatoes and mozzarella. It is delicious and it takes maximum 30 minutes to make.
By 6 years ago

 

 

Spaghetti with Spinach, Mozzarella and Tomatoes – Pasta with the Most Typical Italian Ingredients

 

When I think about ingredients that are the most typical for Italian cuisine; spaghetti, mozzarella, tomatoes, olive oil, spinach and garlic would be very high on the list, probably in the top 10.

This pasta dish uses all of the ingredients and – except for seasoning and water – only them. It is very easy and quick to prepare, but the result is wonderful.

I used to cook it just for my husband and me when our daughters were small. At that time it was quite usual for us to have different meals.

But when the girls started to eat “normal” food, I cooked the same for all of us. However, I still couldn’t make this pasta dish as they wouldn’t eat tomatoes or spinach.

Luckily now they know what is good (and healthy) for them and we all can enjoy this delicious Spaghetti with Spinach, Mozzarella and Tomatoes together along with some other pasta dishes.

 

 

Spaghetti with Spinach, Mozzarella and Tomatoes

Agnieszka Weiner
Very easy and tasty pasta with spinach, tomatoes and mozzarella, ready in maximum 30 minutes.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 people

Ingredients
  

  • 2 tbsp olive oil
  • 3 cloves garlic finely sliced
  • 500 g cherry tomatoes halved,
  • 250 g fresh spinach
  • 250 g mozzarella cut into small cubes
  • 300-400 g spaghetti
  • salt and pepper.

Instructions
 

  • Heat the olive oil in a big frying pan, add the garlic and fry it for a few seconds (make sure it doesn't burn).
  • Add the cherry tomatoes and cook them on a medium heat for about 5 minutes.
  • In the meantime cook the spaghetti per the packet instructions. Before you drain the pasta, save a few tablespoons of the cooking water for later use.
  • Add the spinach to the tomatoes and cook till just wilted, adjust the seasoning (you may want to add 0.5 tsp sugar if the sauce is still too tangy).
  • Add the cooked pasta, mozzarella and - if the dish is too dry – a few tablespoons of the kept pasta cooking water, stir and quickly serve (if you wait too long, the mozzarella will melt and it will be difficult to serve).
Tried this recipe?Let us know how it was!

 

 

Recipe Rating




Share