Let me just say that this is a fantastic date night side dish. I’m not just saying this for my health. I’m saying this from experience – lol. It’s super easy, super flavorful, and guess what – it’s actually VEGAN…well, if you use eggless pasta. Here’s the recipe!


Roasted Tomato & Spinach Pasta

1 pound of angel hair pasta, cooked & drained

1 pound of cherry or grape tomatoes

a few handfuls of fresh spinach

1 cup of finely diced red onion

1 cup of olive oil

4 cloves of minced garlic

1 1/2 tablespoon of salt

1 tablespoon of black pepper

1 teaspoon of dried basil leaves


1. Preheat the oven to 400 degrees. Place to tomatoes on a sheet pan and drizzle with a little olive oil, salt, and pepper, and roast for about 20 minutes. Remove from the pan and put them aside.

2. Pour the olive oil, garlic, and onion into a large skillet. Cook the oil on low heat for 25 minutes. The idea is to slowly cook the onions and garlic so they release their flavor without burning.

3. Then season the oil with salt, pepper, and dried basil.

4. Toss in the pasta, fresh spinach, and roasted tomatoes. Combine well. The heat from the oil will wilt the spinach ever so slightly.



  1. I made this last week and it was delicious! My husband (Mr. Picky) loved it too. I love the idea of slow cooking the garlic in the oil. Thanks so much!