Pasta Puttanesca with Baby Spinach
If you’re looking for a quick, flavorful dish that’s packed with zest and color, then look no further than Pasta Puttanesca with Baby Spinach! This Italian classic is not only delicious but also incorporates healthy ingredients that make it a fantastic weeknight dinner option. With the combination of whole wheat angel hair pasta, vibrant veggies, and a burst of flavors, this recipe is bound to become one of your favorites.
Why It’s My Go-To
Pasta Puttanesca is the epitome of a one-pot wonder. It comes together in no time and offers a delightful mix of savory and slightly spicy flavors, all while being wholesome and satisfying. The addition of baby spinach not only enhances the nutritional profile but also adds a lovely pop of color. I love how this dish is versatile; you can easily adjust it to your taste or dietary needs. Plus, it’s a fantastic way to use up any leftover veggies you may have in your fridge. Trust me, once you try this Pasta Puttanesca with Baby Spinach, you’ll be hooked!
Ingredient Checklist
To prepare this vibrant dish, gather the following ingredients:
- 8 ounces whole wheat angel hair pasta
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 12 grape tomatoes, sliced in half
- 1/2 cup artichoke hearts, diced
- 1 teaspoon anchovy paste (or omit for a vegetarian option)
- 1 teaspoon capers, drained
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- Sea or kosher salt, to taste
- 1 tablespoon fresh basil, chopped
- 3/4 cup vegetable broth
- 1 cup baby spinach
- 1/4 cup Parmesan cheese, freshly grated
Appliances & Accessories
To make this delicious Pasta Puttanesca with Baby Spinach, you’ll need a few key kitchen tools:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for sautéing ingredients
- Wooden spoon or spatula for stirring
- Measuring cups and spoons for accuracy
Pasta Puttanesca with Baby Spinach Made Stepwise
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the whole wheat angel hair pasta and cook according to package instructions until al dente. Drain the pasta in a colander and set aside.
Step 2: Sauté the Aromatics
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.
Step 3: Add the Vegetables
Stir in the halved grape tomatoes and diced artichoke hearts. Cook for about 3-4 minutes, allowing the tomatoes to soften and release their juices.
Step 4: Incorporate the Flavor Boosters
Add the anchovy paste (if using), capers, crushed red pepper flakes, and freshly ground black pepper to the skillet. Stir well to coat the vegetables and cook for another minute.
Step 5: Pour in the Broth
Pour in the vegetable broth, bring the mixture to a gentle simmer, and let it cook for about 5 minutes to meld the flavors together.
Step 6: Add the Spinach
Fold in the baby spinach and allow it to wilt in the skillet for about 1-2 minutes.
Step 7: Combine with Pasta
Add the cooked angel hair pasta to the skillet, tossing everything together to ensure the pasta is well coated with the sauce.
Step 8: Garnish and Serve
Remove from heat and stir in the fresh basil. Serve the Pasta Puttanesca with Baby Spinach in bowls, topped with a sprinkle of freshly grated Parmesan cheese.
Healthier Substitutions
If you’re looking to lighten up this dish or adapt it to your dietary preferences, consider the following substitutions:
- Use whole wheat pasta for more fiber and nutrients.
- Swap out the Parmesan cheese for nutritional yeast for a dairy-free option.
- Replace olive oil with a light cooking spray to reduce fat.
- Use additional vegetables like zucchini or bell peppers for added nutrients.
Testing Timeline
To ensure you get the perfect Pasta Puttanesca with Baby Spinach, follow this timeline:
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Total time: 25 minutes
Keep It Fresh: Storage Guide
If you happen to have leftovers (which is rare because it’s so delicious!), here’s how to store them:
Allow the pasta to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. When ready to eat, reheat in the microwave or on the stovetop, adding a splash of vegetable broth to revive the flavors.
Troubleshooting Q&A
What if my pasta is overcooked?
If you find your pasta to be overcooked, try to salvage it by adding it to the sauce immediately to soak up flavors, and serve it with a sprinkle of fresh herbs to mask the texture.
Can I make this dish ahead of time?
Yes, you can prepare the sauce in advance and store it separately in the fridge. Cook the pasta fresh when you’re ready to serve for the best texture.
What can I use instead of artichoke hearts?
If you don’t have artichoke hearts, you can substitute them with chopped olives or mushrooms for a different texture and flavor.
How can I make this dish spicier?
For a spicier kick, increase the amount of crushed red pepper flakes or add a dash of hot sauce to the sauce mixture.
Save & Share
If you enjoyed making this Pasta Puttanesca with Baby Spinach, don’t forget to share it with your friends and family! Snap a photo of your beautiful dish and tag me on social media. I would love to see your creations and hear about your variations!
Pasta Puttanesca with Baby Spinach is not just a meal; it’s an experience filled with rich flavors and vibrant ingredients. The next time you need a quick and satisfying dinner, remember this recipe. It’s sure to bring a taste of Italy to your table and leave everyone asking for seconds! Enjoy every delicious bite!
Pasta Puttanesca with Baby Spinach
Ingredients
Equipment
Method
- Step 1: Bring a large pot of salted water to a boil. Add the whole wheat angel hair pasta and cook according to package instructions until al dente. Drain the pasta in a colander and set aside.
- Step 2: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.
- Step 3: Stir in the halved grape tomatoes and diced artichoke hearts. Cook for about 3-4 minutes, allowing the tomatoes to soften and release their juices.
- Step 4: Add the anchovy paste (if using), capers, crushed red pepper flakes, and freshly ground black pepper to the skillet. Stir well to coat the vegetables and cook for another minute.
- Step 5: Pour in the vegetable broth, bring the mixture to a gentle simmer, and let it cook for about 5 minutes to meld the flavors together.
- Step 6: Fold in the baby spinach and allow it to wilt in the skillet for about 1-2 minutes.
- Step 7: Add the cooked angel hair pasta to the skillet, tossing everything together to ensure the pasta is well coated with the sauce.
- Step 8: Remove from heat and stir in the fresh basil. Serve the Pasta Puttanesca with Baby Spinach in bowls, topped with a sprinkle of freshly grated Parmesan cheese.
Notes
- Allow the pasta to cool completely before storing in an airtight container.
- For a lighter option, substitute Parmesan cheese with nutritional yeast.
- Feel free to add any leftover vegetables to enhance the dish.
