Za’atar Pasta | 10-Minute Summer Pasta
For a quick weeknight dinner, nothing is better than pasta. And that’s where this Za’atar Pasta comes in. It’s plant-based, it’s fresh, it’s summery and it’s done in 15 minutes or less. It just takes a pot, a pan and a little bit of timing to get the perfect fresh, easy dinner.
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Ingredients
Instructions
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Bring at least 3 quarts of water to a boil. Heavily salt the water and cook your pasta for 7-8 minutes or until al dente.
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- While the pasta is cooking, bring a skillet to medium-high heat. Add the butter and oil to the pan, then the garlic. Cook for about 1 minute or until the garlic is fragrant.
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- Add the za’atar and red pepper flakes to the pan and stir. Bloom the spices for about 30 seconds to a minute.
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- Add cherry tomatoes to the pan and mix until they are coated in the spices. Let the tomatoes sit in the pan for 2-3 minutes or until they start to blister and pop. Mix the tomatoes and slightly mash any tomatoes that have not popped. Add salt and pepper to taste.
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- Strain your pasta, but reserve 1/4 cup of pasta water.
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- Take the heat off your skillet and add the pasta directly to the tomato mixture. Add a splash of pasta water and mix until the pasta is coated in the tomatoes and spices.
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- Add in the spinach and mix, letting the residual heat from the pasta and the skillet wilt the spinach slightly.
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Top with fresh lemon zest and the remaining 1/4 teaspoon of za’atar. Toss and serve!
Summer, pasta