Spinach, Tomato and Bocconcini Pasta Toss Spinach, Tomato and Bocconcini Pasta Toss

Spinach, Tomato and Bocconcini Pasta Toss 150 Image by: Spinach, Tomato and Bocconcini Pasta Toss 150 Author: Canadian Living

If fresh spinach is available at your market, you can use it instead of baby spinach. Make sure to submerge it in cold water several times to remove any grit. There is a variety of colours and shapes of cherry tomatoes from which to choose, such as yellow, orange, heirloom, grape and teardrop.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2011


  • 5 cups fusilli pasta
  • 2 tablespoons olive oil
  • 1 onion thinly sliced
  • 1 clove garlic thinly sliced
  • 2 cups cherry tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper flakes
  • 4 cups baby spinach
  • 1 cup cubed (about 1/2 inch/1 cm) bocconcini cheese


In large saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup of the cooking liquid. Return pasta to pot.

Meanwhile, in large skillet, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened and golden, 6 minutes.

Add tomatoes, salt, pepper and hot pepper flakes; cook until tomatoes start to split, about 5 minutes. Add to pasta along with spinach, cheese and half of the reserved cooking liquid.

Cook, stirring and adding more of the cooking liquid as needed to coat, until spinach is wilted and cheese begins to melt, about 2 minutes.

Nutritional facts Per serving: about

  • Sodium 464 mg
  • Protein 22 g
  • Calories 581.0
  • Total fat 17 g
  • Potassium 442 mg
  • Cholesterol 28 mg
  • Saturated fat 6 g
  • Total carbohydrate 86 g


  • Iron 37.0
  • Folate 120.0
  • Calcium 24.0
  • Vitamin A 41.0
  • Vitamin C 20.0
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Spinach, Tomato and Bocconcini Pasta Toss