Pasta Fresca

This Pasta Fresca recipe is a quick and healthy pasta dish made with gluten-free penne, fresh tomatoes, spinach, garlic, and a flavorful balsamic vinaigrette. Perfect for weeknight dinners, this easy Mediterranean-inspired pasta combines simple ingredients, vibrant flavors, and a light, satisfying texture. Ideal for meal prep, gluten-free diets, and anyone looking for a fresh pasta recipe packed with vegetables and bold seasoning.

Ingredients

• 12 oz gluten-free penne pasta (Jovial brown rice penne recommended)
• 2 tablespoons extra-virgin olive oil
• 1 small red onion (or ½ large), thinly sliced
• Salt and pepper, to taste
• 6 cloves garlic, pressed or minced
• 1 lb vine-ripened or Roma tomatoes, seeded and chopped
• 5 oz baby spinach, roughly chopped
• ¼ cup + 2 tablespoons balsamic vinaigrette (not balsamic vinegar)
• Shredded Parmesan or crumbled feta, to taste

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Instructions

1. Cook the Pasta
   Bring a large pot of water to a boil, salt generously, then add the penne. Cook until al dente, drain, and set aside. Keep the pot handy—you’ll use it again later.
2. Sauté the Vegetables
   When the pasta is about halfway done, heat the olive oil in a large (12-inch or larger) skillet over slightly-above-medium heat.
   Add the sliced red onion, season with salt and pepper, and sauté for 3–4 minutes until crisp-tender.
   Add the garlic and cook for 1–2 minutes, until fragrant and lightly golden—do not let it burn.
3. Add Tomatoes and Spinach
   Stir in the chopped tomatoes and cook for 1 minute, allowing their juices to deglaze the pan.
   Add the spinach and sauté for about 1 minute, mixing with tongs until it begins to wilt.
   If the pasta is still cooking, remove the skillet from the heat to prevent overcooking the spinach.
4. Combine Everything
   Return the empty pasta pot to low heat. Add the balsamic vinaigrette, the cooked pasta, and the vegetable mixture.
   Stir gently until heated through and the spinach is fully tender.
5. Serve
   Spoon into bowls and finish with Parmesan or feta cheese.

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Tips

• Salt your pasta water well—this is where most of the seasoning happens.
• Don’t overcook the garlic; it becomes bitter quickly.
• Seed the tomatoes to avoid extra water in the dish.
• Chop the spinach roughly so it blends well into the pasta without clumping.
• If the skillet gets too dry, add a splash of pasta water to loosen it.

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Variations and Substitutions

• Pasta: Use regular penne, farfalle, or fusilli if gluten is not an issue.
• Greens: Swap spinach for baby kale or arugula.
• Protein: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
• Cheese: Goat cheese or fresh mozzarella also work beautifully.
• Dressing: Use a homemade balsamic vinaigrette or a store-bought one with clean ingredients (not plain balsamic vinegar).
• Tomatoes: Cherry tomatoes can be used—halve them instead of chopping.

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FAQs

Can I make this ahead of time?
You can prep the vegetables in advance, but the dish is best served fresh as spinach wilts quickly.

Can I use balsamic vinegar instead of vinaigrette?
No—the vinaigrette provides seasoning, sweetness, and emulsified texture that vinegar alone does not.

How do I keep the pasta from sticking after draining?
Don’t rinse it. Simply toss it back into the pot with the vinaigrette and vegetables.

Is this recipe vegan?
Yes, if you omit the cheese or use a vegan alternative.

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Serving Suggestions

• Serve warm with a simple green salad.
• Pair with garlic bread or gluten-free focaccia.
• Add a side of roasted vegetables for a complete meal.
• Drizzle with extra balsamic vinaigrette before serving for more flavor.

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Why You’ll Love This Recipe

• It’s fresh, vibrant, and full of Mediterranean flavors.
• Naturally gluten-free and easily vegan-friendly.
• Ready in under 30 minutes—perfect for weeknights.
• Light yet satisfying, with a great balance of acidity, sweetness, and richness.
• A delicious way to use ripe tomatoes and fresh greens.