Skillet Spaghetti with Spinach and Tomatoes
Skillet Spaghetti with Spinach and Tomatoes marries roasted asparagus and sweet tomatoes with a walnut pesto tossed through whole grain spaghetti. This creamy yet bright dish is an easy weeknight dinner option that tastes elevated, with nutty, tangy, and roasted notes. Make it for quick family meals or small gatherings for a satisfying, veggie forward dinner.
Equipment
- Large Pot
- Oven safe skillet or baking sheet
- Blender
- Colander
Ingredients
- 10 ounces whole-grain spaghetti or high protein (your preference) Cooked to al dente and used as the primary carbohydrate, providing structure and substance to the skillet dish; absorbs sauce flavors and binds other ingredients together for a cohesive meal.
- 3 cups spinach leaves baby or regular spinach, bottom stems removed, divided, loosely packed Wilted and divided between early and late additions to supply bright leafy texture and nutrients; contributes color, mild earthy flavor, and a tender mouthfeel when combined with warm pasta.
- 1 1/2 cups cherry tomatoes or grape tomatoes, halved Halved and added for bursts of sweet acidity and juiciness; provides pops of fresh tomato flavor and balances richer elements while roasting slightly in the skillet.
- 1 bunch asparagus cleaned, hard bottoms (about 2 inches) removed, and cut into 2-inch pieces Trimmed and cut into 2-inch pieces to add a crisp-tender vegetable component; offers a slightly grassy, fresh bite and pairs well with the pasta's texture when sautéed.
- 1 garlic clove minced Finely minced to release aromatic oils and deliver a savory, pungent background note; infuses the dish with depth and enhances the flavors of tomatoes and greens.
- 1/3 cup walnuts raw or toasted Chopped or left in small pieces to contribute crunchy texture and nutty flavor; can be toasted or used raw to add healthy fats and a satisfying contrast to soft ingredients.
- 1/3 cup parmesan freshly grated Freshly grated to provide salty, umami complexity and a creamy finish when stirred into the hot pasta; enhances overall savoriness and helps bind sauce elements.
- 1/2 tablespoon lemon juice freshly squeezed Squeezed and added to brighten and lift the dish with citrus acidity; cuts through richness and complements both greens and tomatoes for a balanced flavor profile.
- 1/8 teaspoons salt Measured and used sparingly to enhance overall taste and season other components; helps bring out natural flavors without overpowering the delicate greens and tomatoes.
- 1/8 teaspoon black pepper Ground and added to provide subtle heat and aromatic sharpness; complements the salt and lemon while rounding out the savory profile of the skillet.
- 1/4 cup water Poured to create a small amount of cooking liquid that helps deglaze the pan and allow ingredients to steam together; aids in softening vegetables and melding flavors.
- 1/2 tablespoon extra virgin olive oil Drizzled to sauté and lightly coat ingredients while delivering fruity, healthy fat; assists in flavor release from aromatics and contributes a glossy finish to the pasta.
Instructions
- Preheat oven to 400 degrees.: Begin by heating the oven until it reaches the correct temperature so the asparagus and tomatoes roast evenly and develop those pockets of caramelization, you will smell the oven warming and the air feel a touch dryer in the kitchen, which primes the vegetables to brown rather than steam, and a common issue is putting cold pans in too early which can delay browning and lead to limp texture.
- Boil and drain pasta according to package directions, reserving 1/4 to 1/2 cup of the pasta water for last step. Meanwhile, place asparagus and halved tomatoes in an oven-safe skillet or baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 15 minutes, until vegetables have browned in places and asparagus is tender. Remove from the oven.: While the oven heats, bring a pot of water to a rolling boil and add a generous pinch of salt , then cook the spaghetti until it is al dente, when you drain the pasta keep some of the starchy water as it acts like a binder, giving the pesto body and helping it cling to each strand, and avoid rinsing the pasta which would wash away that starch and cool the noodles.
- While pasta and veggies are cooking, add 1-1/2 cups of spinach and pesto ingredients (except walnuts) to blender. Puree on high until a smooth consistency is reached. Add the walnuts and puree again until smooth (there can be some coarse walnut pieces remaining).: Arrange the cut asparagus and halved tomatoes in a single layer so they roast rather than steam, you should hear a faint sizzle as they hit the hot pan and notice edges browning and the tomato skins beginning to wrinkle, this browning develops savory depth, and be cautious of overcrowding which traps moisture and prevents caramelization.
- Toss pesto and pasta together. Add to skillet with the veggies, tossing to combine the veggies. Heat over low heat until the sauce coating the pasta is warmed. Add 1/4 cup pasta water while heating. Add additional to keep pasta sauce creamy, if necessary.: Blend the spinach , garlic , parmesan , lemon juice, olive oil , and a little water to form a vivid green base, the smell will be herbaceous and slightly tangy, then adding walnuts creates a nutty richness and slight grain for body, and a pitfall here is over thinning the sauce which dilutes flavor so keep a balance between creamy and concentrated.
- Once heated through, serve and enjoy!: At this stage the warm spaghetti meets the green pesto and roasted vegetables, stirring gently will create a glossy sauce that clings to the noodles, you will notice steam rising and a comforting meld of roasted and herby aromas, and if the mixture seems dry add the reserved pasta water in tablespoon amounts to reach a silky consistency, avoiding adding too much at once which can make the sauce watery.
- Once heated through serve and enjoy: As you plate, the dish should glisten and release a mix of nutty, roasted, and bright citrus notes, take a moment to taste for seasoning and add a sprinkle of parmesan if you want more umami, and a frequent mistake is serving immediately without tasting which can leave the dish under seasoned.
Notes
- Start with hot equipment so vegetables roast properly and develop browning rather than steaming.
- Reserve pasta water because its starch helps the pesto cling to the spaghetti and creates a silky sauce.
- Adjust salt at the end after combining everything, since parmesan and roasted veggies can concentrate saltiness.
- Pulse walnuts to your liking if you prefer more texture leave some coarse pieces; blitz further for a creamier pesto.
- Use fresh lemon juice for the bright acidity it adds, bottled juice can mute the overall freshness.