Herbed pasta with spinach



5 min


2 to 3 servings

* PLUS Cooking time: 10 minutes
Herbed pasta with spinach

James Tse


  • 2 cups rigatoni pasta
  • 540-mL can stewed tomatoes
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 pinch of hot-red-chili flakes
  • 1 cup crumbled goat cheese
  • 3 cups baby spinach


  • If you like your pasta saucy, use only 11/2 cups (375 mL) pasta; otherwise, use the whole 2 cups (500 mL). Cook pasta following package directions.
  • Meanwhile, pour tomatoes with juices into a large, wide frying pan and set over medium-high heat. Add seasonings. Boil, uncovered and stirring often, to develop flavours, about 3 min. Reduce heat to low. Simmer, uncovered, stirring occasionally, while pasta cooks.
  • When pasta is cooked, scoop out and save about 1/4 cup (50 mL) pasta water, then drain pasta. Stir pasta into tomato mixture along with half the cheese. If sauce is thicker than you like, mix in the pasta water, 1 tbsp (15 mL) at a time. Stir in spinach. Serve with remaining cheese sprinkled overtop.

Nutrition (per serving)

  • Calories
  • 470,
  • Protein
  • 21 g,
  • Carbohydrates
  • 70 g,
  • Fat
  • 12 g,
  • Fibre
  • 6 g,
  • Sodium
  • 861 mg.

A can of stewed tomatoes and a few pinches of herbs do most of the work in this knockout dish. With just a quick simmer, you can have dinner ready in almost no time.