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Green Pasta with Cherry Tomatoes

Updated: Apr 9, 2021


Serves 4-6

1 package of your favorite pasta, any kind

2 cups of spinach

1 bunch of dinosaur kale

1 package of cherry tomatoes

2-3 cloves of garlic, minced

3 tbsp olive oil

Salt + pepper

Grated parmesan, optional


Put about 3 tablespoons of olive oil in a small pot along with minced garlic & cherry tomatoes. Add a generous pinch of salt and desired amount of pepper. Turn heat on low and cover. Cook on low for 15 mins.

In the mean time, fill a large pot with 6 cups of water and bring to a boil. Once boiling, place kale in for 5 minutes and spinach in for the last minute that the kale is cooking. With tongs, place kale & spinach in a blender. It's okay if some water gets in. Then add pasta to the water and cook as directed.

When the pasta is almost done cooking, add 1/4 cup pasta water into the blender. Using the lid, drain about 2 tablespoons of the oil/juices from the slow cooked tomatoes into the blender. Blend the ingredients in the blender until a sauce forms. If needed, add more pasta water.

Drain the pasta and mix the sauce in with the pasta. Plate with roasted tomatoes on top and as much parmesan as desired.


This pasta is a very simple way to satisfy your pasta craving while still getting your fruits & veggies, and if you don't use the parmesan, it's actually vegan! I am not personally vegan but I do love this pasta, especially for lunch. It's not too heavy & very satisfying. If you would like to add protein, add in some chicken or use chickpea pasta.

Try it out and let me know what you think! Tag @chloejaide if you do and I'll repost it!

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