Spinach and Tomato Farfalle


The pasta is always greener, on somebody else’s plate.

In the beginning of the academic year (most of my friends just moved away from home and we were all still kinda lost in the “whoa, I am an adult now, sort of” feeling) I had a discussion with a girl from my class about vegetables (okay and about meat but let’s not mention that part). At some point she just said: “I eat so unhealthy. But I simply don’t know how to add vegetables to anything”. End of the story: you can put vegetables into any dish (ok, almost) and one option is definitely Pasta. It’s such a typical student food (cheap, easy to make and filling) but there is way more to it than the classical bolognese, tomato sauce or carbonara. Instead of adding stuff to the tomato sauce, why not create your own, creamy and healthy spinach sauce? I promise, this one is definitely on the creamy side withΒ  little chunks of tomatoes for the bite-y-ness and a few sprinkles of parmesan cheese (I could put that on almost anything). Plus it’s healthy. And easy to make, so give it a try.

This pasta is fast and easy: just cook up some farfalle and in the meantime boild down the spinach, add garlic and puree the whole thing. Add tomatoes, season with salt and pepper and tah-daah, once the pasta is done and drained, you can just add it right to the pasta. 20 minutes prep-time, tops (I timed it). The only downside: If you don’t like green… well, as my friend E would say, haters gonna hate, right?


Did you like spinach when you were a kid by the way? It has been said to be one of those foods kids hate, so I am curious for your opinion!!!

Spinach and Tomato Farfalle

  • Servings: 2
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This is what you need
200 g Farfalle PastaTitle960303100
300 g Spinach
1 Tablespoon olive oil
1/2 onion
1 1/2 garlic cloves, minced (I used garlic powder which I sprinkled on top of the sauce, stirred, and then added more to taste)* (See Notes)
2 Tomatoes
1 Tablespoon water
Black pepper
2 teaspoons heavy cream (optional, omit it for lactose-free)
Parmesan cheese

And this is how we do it
1. Cook the pasta according to the package instructions (it’s different from brand to brand sometimes so just look what your package says).The sauce is made while the water is boiling/the pasta is cooking.
2. Wash the spinach and tomato. Let the excess water drain off the spinach in a coleander until you’re done with cutting. Cut the onion into small pieces and the tomato into cmall cubes
3. Heat up the olive oil in a pot
4. Fry the onion for 2 minutes in the hot oil, then add the spinach (it might not all fit, but don’t worry, it’ll cook down and then you can add more, handful by handful).
5. If using minced garlic, add it now.
6. Take the pot off the heat, mix the spinach * (see Notes). In the process you might see that the sauce is really thick. No worries, just add 1-2 tablespoons of water, that should do the trick.
7. If using powdered garlic, add that now, otherwise add the tomatoes and season with salt and black pepper. If you want, you can also add two teaspoons of heavy cream, but then you might have to re-season it, since it does take away some flavour.*
8. The pasta should be about done, spill it into a coleander to drain off the water and then put it back into the pot where you cooked it in.
9. Add the sauce to the bowl and stir the pasta and sauce a few times to make sure the pasta is well covered in sauce
10. Serve sprinkled with some Parmesan cheese and enjoy

*I preferred not to give an exact amount of the garlic powder needed, since some like it more garlic-y then others and especially since some powders are stronger than others. So just experiment around a little bit until you’ve got the right taste.
* I prefer using an immersion blender (hand mixer) instead of a blender where you have to put stuff in, since it’s simply way less stuff to clean (and I am always scared to damage the other blender with hot stuff, because the container is plastic). When using an immersion blender, be sure you don’t spill stuff on yourselv, the sauce is really hot!*
*Since I can’t have milk, I added some soy yoghurt here (about 2 teaspoons).

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit :). Thanks!


6 thoughts on “Spinach and Tomato Farfalle

  1. I think years ago spinach was just served as a boiled up lump of old leaves. Now we get the younger leaves, which wilt down really quickly and don’t taste bitter. We all love it and chuck it in with pasta, curry and salads. You have a great recipe here.:)


  2. Hi Johanna, Thank you so much for following my blog and for all the ‘likes’. I really appreciate your support. I am looking forward to visiting your blog,
    Your spinach ad tomato farfalle, looks lovely. I adore spinach and just can’t get enough of it πŸ™‚ Take care and have a great day. πŸ™‚


    • Hey Lynne, thanks for stopping by. I love spinach too and will probably make some more things with it, since it’s so easy and versatile. Looking forward to seeing more from you as well!


  3. This looks great! Pasta is my favorite food πŸ˜› love the idea of the spinach sauce. Seems nice and light, a great meal for the coming summer months πŸ™‚


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