Early in my adult life, I had the chance to visit my sister at her new apartment in a big city, and this pasta dish was one of the first recipes she made during my trip. It was simple, yet oh so delicious! I’ve made variations on this over the years, but I love the simplicity of this vegetarian easy weeknight meal.
All you have to do is boil some water to cook the pasta and sauté everything else in a frying pan. Since it’s a meatless meal, there’s no prep required in thawing or cooking meat! It’s a great way to sneak in those spring veggies!
Spinach is in season in the spring, although we get locally grown spinach most of the year! I highly recommend using Lancaster County grown tomatoes as well as Weaver’s Orchard spaghetti sauce in this recipe. Yay for spring veggies! I had some plum tomatoes on hand already which I used in this recipe. The crumbly feta cheese and crunchy almonds really brings this recipe together into a simple, tasty spring dish that you’ll want to keep in your recipe rotation for years to come!
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PrintVegetarian Spring Veggie Pasta
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: saute
- Cuisine: vegetarian
Ingredients
- 1 lb Vera Pasta Co Spinach Penne Pasta
- 2/3 cup sliced almonds
- 2 tbsp olive oil, divided
- 3 plum tomatoes
- 1 yellow cooking onion
- 1 clove garlic
- 1 (16oz) jar Weaver’s Orchard homemade spaghetti sauce
- 1 cup baby spinach, washed and chopped
- 1 cup feta cheese, crumbled
- 2 tsp freshly ground black pepper
Instructions
Boil water in a large pot and cook pasta according to instructions.
In a small skillet, toast the almonds in 1 tbsp olive oil just until toasted. Turn off heat and set aside.
Dice onion and mince garlic.
In separate, large skillet, add 1 tbsp olive oil and sauté the garlic and onions.
Dice the tomatoes and add to skillet when the onions are translucent.
Once tomatoes are soft, add spaghetti sauce and stir until it begins to bubble. Turn off heat and add the spinach until it reaches desired level of wilting. (I prefer that it’s not very wilted!)
Add black pepper, stir to combine.
Transfer to a serving dish and sprinkle with feta cheese and toasted almond.
Serve and enjoy!