Tomato and Spinach Fettuccine

  • Loriana Shea
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 Tomato and Spinach Fettuccine – Easy Vegetarian Pasta Recipe

This Tomato and Spinach Fettuccine is a quick and delicious vegetarian pasta recipe that’s perfect for weeknight dinners or entertaining guests. Made with colorful heirloom cherry tomatoes, fresh baby spinach, and fettuccine noodles, it comes together in under 30 minutes.

Burst tomatoes create a naturally sweet and vibrant sauce, finished with a touch of cream for richness. Tossed with wilted spinach and al dente pasta, this simple yet elegant dish brings out the best of fresh summer ingredients.

If you’re looking for an easy creamy tomato pasta that’s full of flavor and ready fast, this Italian-inspired recipe is the perfect choice!

Variations for this Tomato and Spinach Fettucine recipe
One of the easiest ways to change up this tomato and  spinach fettuccine is by swapping the pasta shape. While fettuccine or other long noodles like linguine or spaghetti work beautifully, short pasta like penne, rigatoni, or farfalle are great options too.

If you’re looking to add protein, this vegetarian pasta recipe pairs perfectly with grilled chicken or sautéed shrimp. Both are healthy and flavorful additions that keep the dish light and satisfying.

Finally, if you’re not a fan of spinach, you can easily substitute it with broccoli, kale, or even zucchini.

Lastly, I love hearing from you it’s my favorite part, so when you make this  Tomato and Spinach Fettuccine please leave me a comment. Let me know your experience with the recipe, and please don’t forget to tag me on Instagram with your creations!!! If your looking for more easy vegetarian summer pasta recipes try my  Vegetarian zucchini and tomato pasta,  or my vegetarian orzo with asparagus and peas they are  so good and easy to make. ENJOY!!!

Ingredients

  • 1 Lb. Fettuccine
  • 1 pint heirloom cherry tomatoes
  • 2 cups chopped spinach
  • 1cup reserved pasta water (Always reserve more than the recipe calls for.)
  • 1 cup heavy cream
  • 1 cup vegetable stock
  • 1 cup grated parmesan cheese
  • 2 Tbls. each butter and olive oil
  • 1 Tbls. chopped garlic
  • 1/2 chopped yellow onion
  • 1/4 cup each chopped Italian parsley and basil
  • Pinch of nutmeg
  • Salt and pepper to taste

Instructions

  1. Cook pasta according to package directions reserving 2 cups of the pasta water before draining
  2. Meanwhile in a large saute pan over medium heat bring to butter and oil to medium heat
  3. Add the garlic and onion saute until tender and just beginning to brown
  4. Add the tomatoes sautéing until blistered smashing down with the back of a wooden spoon  salt and pepper
  5. Deglaze the pan with the vegetable stock scraping up the brown bits at the bottom of the pan.
  6. Then add the nutmeg, cream and reserved pasta water.
  7. Simmer covered for 15 minutes or until sauce thickens.
  8. Add the chopped spinach, parmesan cheese, and basil simmer 5 minutes longer.
  9. Toss  the fettuccine with creamy sauce, sprinkle with Italian parsley and additional parmesan.
  10. ENJOY!!!!

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