20-Minute Pasta Fresca - Fresh & Easy Italian

This pasta fresca is served with a quick balsamic vinaigrette and packed with veggies like cherry tomatoes, fresh garlic, and fresh spinach.

Course mains

Cuisine Italian

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 522kcal

In a small bowl, mix all the vinaigrette ingredients. Set aside for later.
1 tablespoon extra virgin olive oil, ¼ cup balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, ½ teaspoon garlic powder, salt & pepper to taste, 1 teaspoon dry parsley

Prepare pasta in a large pot according to packet instructions. Save 1 cup of pasta water for later.
6 oz pasta
While the pasta is boiling, heat olive oil in a large pan on medium-high heat.
1 tablespoon olive oil
Add sliced onions and gently saute for about 3 minutes until translucent and fragrant.
1 medium-sized red onion
Next, add garlic & tomatoes and fry for another 5 minutes.
4 cloves garlic, 1,5 cups cherry tomatoes
Add spinach and fry for 2 minutes until wilted.
3 cups fresh baby spinach
Finally, add vinaigrette & pasta water (to taste).
Add pasta & toss to coat. Add more pasta water if desired & stir again.
To serve, sprinkle with the remaining spinach, fresh basil, and cheese (if desired).
½ cup fresh spinach, feta or parmesan, fresh basil

Before starting, read the entire recipe from start to finish to get a solid idea of what you'll be doing.

Don't forget to set a timer for your pasta!
Cook your pasta uncovered. This makes it easier to stir regularly.
Do not overcook your pasta. Aim for al dente consistency.
Add a portion of protein for added sustenance. I like serving it with marinated tofu, spicy vegan sausage, or chickpea patties.
Add some roasted seeds or nuts for an extra crunch.

To store - Keep in the fridge in an airtight container for 3-4 days.