Capellini with Cherry Tomatoes and Spinach



10 min


4 adult servings

* PLUS Cooking time: 10 minutes
Capellini with Cherry Tomatoes and Spinach

Photo: Maya Visnyei

This quick, easy and vegetarian capellini with cherry tomatoes and spinach recipe was suggested by reader Crystal Davis of Winnipeg.


  • 1 lb. capellini
  • 1/4 cup olive oil
  • 3 tbsp chopped garlic
  • 1/4 tsp hot-pepper flakes
  • 4 cups halved cherry tomatoes
  • 4 cups baby spinach
  • 1/4 tsp salt
  • chopped basil
  • grated Parmesan


  • Cook capellini in a large pot of salted water until al dente. Drain pasta, reserving 1/2 cup cooking water.
  • Heat olive oil in a large frying pan on medium-low. Add garlic and chili flakes and cook for 2 min or until garlic is fragrant and lightly golden. Add cherry tomatoes, turn heat to medium-high and cook for 2 min or until beginning to soften. Add spinach and sauté 1 min or until wilted.
  • Add capellini to pan, season with salt and use tongs to coat in oil mixture. Add a few tablespoons of pasta cooking water to loosen if necessary. Sprinkle with basil and Parmesan before serving.

Nutrition (per serving)

  • Calories
  • 597,
  • Protein
  • 19 g,
  • Carbohydrates
  • 94 g,
  • Fat
  • 16 g,
  • Fibre
  • 6 g,
  • Sodium
  • 532 mg.

Originally published in the Today’s Parent April 2014 issue.