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  • Writer's pictureCatherine Walker

Easy Spring Blistered Tomato, Shallot, and Spinach Pasta

This recipe feels like the transition between winter and spring with the combination of fresh and comforting ingredients. I find myself leaning towards certain ingredients each week when I do my grocery shopping. New finds at the store lead to new recipe experiments. This is a simple weeknight recipe that can be thrown together with ingredients from your pantry. Shallots are a mild type of onion that I absolutely love. It is such a versatile ingredient that I’ve found myself incorporating into so many things. They add an elevated flavor to any recipe and are still easy to find in any grocery store. Customize it with artichokes, parmesan, or balsamic glaze to elevate the flavor profiles. Balsamic on pasta is a little trick that makes such a difference and adds a sweet, tangy flavor. I love to serve this dish with a side salad as well. My favorite is with bib lettuce and a balsamic, mustard vinaigrette (see end of the page). This dish makes me want to jump into spring, I hope you enjoy it as much as I do.


Serves: 4-6

Prep time: 15 minutes

Cook time: 20 minutes 

Total Time: 40 minutes



1 box angel hair pasta 

1 ½  pint multicolored cherry tomatoes

4 medium/large shallots

2 cloves of garlic

2 cups fresh spinach (or 1 cup frozen spinach)

2 T olive oil

1 T dairy free butter (or 1 more T of olive oil)

1 T tomato paste

2 T pasta water

Fresh basil leaves

Artichoke hearts (optional on top)

Parmesan (dairy free) (optional)

Balsamic Glaze (optional)




Bring a large pot of water to a boil. Add the pasta in and cook according to the box until it is al dente. Drain the pasta (saving some of the water) and set aside.

While the pasta is cooking, in a separate pot or large skillet heat up the olive oil and cook the shallots until they are translucent and almost caramelized. Add in the tomatoes and butter, then cook for 3-4 minutes just until the tomatoes are soft and about to pop open. Add in the garlic and tomato paste, stir to combine and cook for another 2-4 minutes making sure that the garlic doesn’t burn. Add in the pasta water to thin out the sauce and deglaze the pan. Next, add in the spinach and cover the pot with a lid to let the spinach wilt (or defrost). Turn off the heat and set aside. 

Add the pasta to the sauce and toss to combine. Stir in artichoke hearts and dairy free parmesan cheese if desired. When plating, serve with fresh basil and drizzle with balsamic glaze. Serve hot and store leftovers in the fridge.


Balsamic Salad Dressing:


5 T extra virgin olive oil

2 T balsamic vinegar

1 T mustard

2 tsp. Honey

1 tsp. Cold water

1 T finely minced shallots


Freshly ground black pepper


Whisk all the ingredients together in a liquid measuring cup. Store in the fridge for up to a week. 

© 2024, Cook It Up Catherine

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