Bright & Light Pasta Fresca
This delightful recipe takes all the goodness of classic Italian pasta dishes and infuses them with the brightness of summertime flavors. Bursting with the goodness of garden-fresh tomatoes, crisp spinach, aromatic basil, and the subtle kick of oregano, this dish is a celebration of simple yet sensational ingredients.
Ingredients
- 8 ounces about 225g of your favorite pasta (I used farfalle)
- 2 cups fresh spinach leaves washed and chopped
- 1 medium-sized onion finely chopped
- 3-4 garlic cloves minced
- 2 tablespoons olive oil
- 1 teaspoon fresh oregano chopped
- 1 cup fresh basil leaves torn into small pieces
- 2 cups fresh garden tomatoes diced
- Salt and pepper to taste
- 1 cup mozzarella cheese shredded or diced (or vegan cheese)
- Red pepper flakes optional but highly recommended, for a spicy kick
- Grated Parmesan cheese optional, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until it’s al dente. Drain the pasta and set it aside.
- Sauté the onions and garlic: In a large skillet or pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, usually for about 2-3 minutes. Add the minced garlic and continue to sauté for another minute until the garlic releases its aroma.
- Add the spinach and tomatoes: Stir in the chopped spinach and let it cook for a couple of minutes until it starts to wilt. Then, add the diced fresh garden tomatoes to the pan and cook for an additional 2-3 minutes. The tomatoes should soften slightly but still maintain their shape.
- Season the sauce: Season the vegetable mixture with salt, pepper, and the chopped fresh oregano. If you want some heat, you can add red pepper flakes according to your spice preference.
- Add mozzarella cheese: Lower the heat to medium-low and add the mozzarella cheese to the pan. Stir everything together until the cheese starts to melt and coat the vegetables and pasta.
- Combine the pasta and sauce: Add the cooked pasta to the skillet with the sauce and cheese. Toss it well so that the sauce, cheese, and vegetables evenly coat the pasta. Let everything cook together for another minute or two to let the flavors meld.
- Finish with fresh basil and olive oil: Turn off the heat and add the torn fresh basil leaves to the pasta. Drizzle some extra olive oil over the dish and gently toss to incorporate the basil and olive oil.
- Serve: Transfer the Pasta Fresca to serving plates or bowls. If desired, sprinkle some grated Parmesan cheese on top for an extra touch of flavor.
Notes
Protein Boost: Add grilled chicken, cooked shrimp, or sautéed tofu to make the dish more substantial and protein-packed.
Veggie Variations: Feel free to experiment with other vegetables, such as zucchini, bell peppers, or cherry tomatoes, based on your seasonal preferences.
Cheese Choices: Swap mozzarella with feta, goat cheese, or grated Parmesan for different flavor profiles.
Make it Vegan: This recipe can easily be made vegan by omitting the mozzarella cheese. I recommend vegan Feta as an alternative.
Nutty Crunch: Top the dish with toasted pine nuts, chopped walnuts, or slivered almonds for added texture.
Storage: Refrigeration: Store any leftover pasta fresca in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool before transferring to the container.
Separation: If the pasta and vegetables have separated, gently toss them together before reheating.
Add Freshness: Before serving, sprinkle some fresh basil leaves or a drizzle of olive oil to restore the vibrant flavors.
Reheating:
Stovetop: To reheat, place the desired portion in a skillet with a splash of water or olive oil over medium-low heat. Toss the pasta gently until it’s heated through, and the flavors come alive again.
Microwave: Alternatively, you can reheat individual servings in the microwave. Cover the container with a microwave-safe lid or damp paper towel to retain moisture.