Whole-wheat Pasta with tomato Spinach
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Whole-Wheat Pasta with Tomatoes and Spinach

Servings: 4
Author: Judit + Corina


  • 8 oz Whole Wheat Linguini
  • 2 Tbsp Sea Salt
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Shallots - finely chopped
  • 3 Garlic Cloves - finely minced
  • 8 oz Vine Ripe Tomatoes - cut into quarters
  • Himalayan Salt and Black Pepper to taste
  • 4 oz Baby Spinach
  • ½ cup fresh Basil Leaves
  • 1/4 cup Parmesan Cheese - freshly grated
  • 2 Sprigs of Fresh Basil for garnish


  • Bring water to boil in a large pot. Add the salt and gently put in the pasta strands.
  • Cook the Linguini al dente, according to package directions.
  • In a large skillet heat over medium-high heat one tablespoon of the olive oil. Add the shallots and cook for a few minutes until becomes translucent. Add the minced garlic, stir well and saute until the garlic turns light golden.
  • Add the sliced tomatoes, season with Himalayan salt and pepper.
  • Stir and cook only for a few minutes to keep the tomatoes from falling apart. Turn the heat low and stir in baby spinach and tear the basil leaves over the top.
  • When pasta is al dente, transfer with a tong to the vegetable skillet. Add two to three spoonful of pasta water and toss to combine all ingredients.
  • Serve with grated or shaved Parmesan cheese and a few basil leaves on top. Finally drizzle with a little extra virgin Olive Oil.