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A bowl of orecchiette pesto pasta mixed with sun-dried tomatoes and fresh spinach sits on a table, with a colorful tomato and basil salad visible in the background.

Pesto Pasta with Spinach and Tomato

This pesto pasta with spinach and tomato tosses pasta in jarred pesto and olive brine with roasted cherry tomatoes, fresh tomatoes, and wilted spinach for an easy, vibrant dinner ready in 30 minutes.
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Ingredients

  • 1 lb pasta of choice
  • 1 jar basil pesto
  • 1 pint cherry tomatoes for roasting
  • 2 cups fresh spinach leaves
  • 1 cup fresh tomatoes diced or halved
  • 2 tbsp olive brine
  • Salt and pepper to taste
  • Olive oil for roasting

Instructions

  • Preheat the oven to 400°F. Place the cherry tomatoes on a small baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15 to 20 minutes until blistered, burst, and slightly caramelized. Set aside.
  • Cook the pasta in a large pot of generously salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  • Return the drained pasta to the warm pot over low heat. Add the entire jar of pesto and the olive brine and toss until every piece of pasta is evenly coated. Add a splash of the reserved pasta water to loosen the sauce if needed.
  • Add the fresh spinach leaves and toss until wilted into the warm pasta.
  • Fold in the roasted tomatoes and fresh diced tomatoes gently.
  • Taste and adjust salt and pepper as needed. Serve immediately.
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