This fresh tomato sauce and pasta comes together in less than 15 minutes and is made even healthier with whole wheat pasta and fresh spinach. Perfect for busy weeknights!
Cook the whole wheat pasta in salted water 1 minute less than the package directions, so pasta is done, but al dente. Drain and reserve ¼ cup of the pasta water.
In a large sauté pan, heat the olive oil over medium heat. When hot, add the minced garlic and reduce heat to medium-low. Cook for about 5 minutes until oil becomes fragrant, stirring often. Be sure to watch the garlic so it doesn’t burn.
Add the tomatoes with any juice and season with kosher salt and freshly cracked black pepper. Cook for 2-3 minutes until warmed through.
Add the drained hot pasta to the tomatoes. Add the fresh spinach and toss =until spinach begins to wilt. Add the fresh basil leaves, grated parmesan cheese and more kosher salt and pepper to taste. If the pasta seems dry, add more olive oil or 1-2 tablespoons of pasta water to the pasta mixture.
Top with dollops of fresh ricotta, drizzle with more olive oil, and serve warm.
Use any variety of pasta noodle you like. I usually make this with a shorter pasta noodle to get even bites of pasta and tomato with each forkful.