Get ready to indulge in a flavorful fiesta with these 20 deliciously simple spinach and tomato recipes! As two of the most versatile ingredients in your pantry, spinach and tomatoes are perfect for adding a burst of color and nutrients to any dish. From savory pasta dishes to sweet breakfast skillets, we’ve got you covered with these mouth-watering recipe ideas that showcase the unbeatable combination of fresh spinach and juicy tomatoes.
Whether you’re a seasoned cook or a culinary newbie, these recipes are designed to be quick, easy, and packed with flavor. So go ahead, get creative, and start cooking up some tasty spin-off dishes with your favorite greens and reds! In this article, we’ll explore everything from classic comfort foods to innovative twists on old favorites, all featuring the unbeatable duo of spinach and tomatoes.
Spinach and Tomato Stuffed Chicken Breast
A flavorful and nutritious twist on traditional chicken breast, this recipe combines the freshness of spinach and tomatoes with the richness of garlic and cheese. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 package frozen chopped spinach, thawed and drained
– 2 medium tomatoes, diced
– 3 cloves garlic, minced
– 1/2 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, tomatoes, garlic, and mozzarella cheese.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the spinach mixture, dividing it evenly among the four breasts.
5. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
6. Place chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Creamy Spinach and Tomato Pasta
This recipe is a delightful twist on classic pasta dishes, combining the creamy richness of spinach and tomato sauce with al dente pasta.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli)
– 2 cups fresh spinach leaves
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup heavy cream
– 1 tsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add diced tomatoes and cook for 3-4 minutes or until they start to release their juices.
3. Add fresh spinach leaves to the skillet and cook until wilted (about 2-3 minutes).
4. Stir in heavy cream and season with salt and pepper to taste.
5. Combine cooked pasta, tomato-spinach mixture, and reserved pasta water in a large serving bowl. Toss until well combined.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spinach Tomato and Feta Quiche
A delicious and savory quiche perfect for brunch or dinner, packed with the flavors of spinach, tomatoes, and feta cheese. This recipe is easy to make and serves 6-8 people.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 cups fresh spinach leaves
– 2 large tomatoes, diced
– 1/4 cup crumbled feta cheese
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan.
3. In a skillet, sauté spinach, tomatoes, and feta cheese until spinach is wilted.
4. In a separate bowl, whisk together heavy cream, eggs, salt, and pepper.
5. Arrange the cooked spinach mixture in the pie crust, followed by the cheddar cheese.
6. Pour the egg mixture over the filling.
7. Bake for 35-40 minutes or until quiche is golden brown.
Cooking Time: 35-40 minutes
Garlic Butter Spinach and Tomato Saute
A flavorful and nutritious sauté that’s perfect as a side dish or added to pasta, rice, or as a topping for grilled meats. This recipe combines the richness of garlic butter with the earthy taste of spinach and the sweetness of tomatoes.
Ingredients:
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 medium tomato, diced
– Salt and pepper to taste
Instructions:
1. Melt butter in a large skillet over medium-high heat.
2. Add garlic and sauté for 1 minute until fragrant.
3. Add spinach and cook until wilted, about 2-3 minutes.
4. Add diced tomato and stir to combine with spinach and garlic mixture.
5. Season with salt and pepper to taste.
6. Cook for an additional 2-3 minutes or until the flavors have melded together.
Cooking Time: 8-10 minutes
Spinach Tomato and Mozzarella Stuffed Portobello Mushrooms
Looking for a show-stopping appetizer that’s both flavorful and impressive? Look no further! This recipe combines the earthy goodness of portobello mushrooms with the brightness of spinach, tomato, and mozzarella.
Ingredients:
– 4 large portobello mushrooms
– 1/2 cup fresh spinach leaves
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 8 oz fresh mozzarella cheese, sliced
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms by gently wiping with a damp cloth.
3. In a small bowl, mix together spinach, garlic, and tomato.
4. Stuff each mushroom cap with the spinach mixture, dividing it evenly among the four caps.
5. Place a slice of mozzarella cheese on top of each stuffed mushroom.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 15-20 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
Cooking Time: 15-20 minutes
Spinach Tomato and Basil Salad with Balsamic Glaze
A refreshing summer salad featuring sweet tomatoes, peppery spinach, and fragrant basil, all tied together with a rich balsamic glaze.
Ingredients:
– 4 cups fresh baby spinach leaves
– 2 large tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
– 1/4 cup balsamic glaze (store-bought or homemade)
Instructions:
1. In a large bowl, combine spinach, tomatoes, and basil.
2. Drizzle with olive oil and sprinkle with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, drizzle balsamic glaze over the salad and toss to coat.
Cooking Time: None! This is a cold-weather salad, perfect for hot summer days.
Spinach Tomato and Ricotta Stuffed Shells
A creamy and flavorful take on traditional stuffed shells, this recipe combines the richness of ricotta with the freshness of spinach and tomatoes.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 2 cups tomato sauce (homemade or store-bought)
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a medium bowl, combine spinach, ricotta cheese, Parmesan cheese, and beaten egg. Mix well.
4. Stuff each cooked pasta shell with the spinach-ricotta mixture, placing them in a baking dish as you go.
5. Pour tomato sauce over the stuffed shells, making sure they are fully covered.
6. Sprinkle additional grated Parmesan cheese on top (optional).
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Spinach Tomato and Parmesan Risotto
A creamy and flavorful Italian-inspired dish that combines the sweetness of tomatoes, the earthiness of spinach, and the nutty goodness of Parmesan cheese.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 cups fresh spinach leaves
– 2 medium tomatoes, diced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, sauté the chopped onion and minced garlic over medium heat until softened.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in the diced tomatoes and fresh spinach leaves. Cook until the spinach has wilted.
6. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: Approximately 30-35 minutes
Spinach Tomato and Goat Cheese Tart
This tart is a flavorful and visually appealing combination of fresh spinach, juicy tomatoes, and creamy goat cheese. Perfect for brunch or as a light dinner option.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups fresh spinach leaves
– 2 medium tomatoes, sliced
– 1/4 cup crumbled goat cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. In a bowl, mix together spinach leaves, sliced tomatoes, crumbled goat cheese, garlic, salt, and pepper.
4. Place the spinach mixture onto one half of the pastry, leaving a 1-inch border around the edges.
5. Fold the other half of the pastry over the filling to form a triangle or square shape.
6. Brush the pastry with olive oil and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Spinach Tomato and Lentil Soup
This hearty and flavorful soup is perfect for a cozy evening meal. Packed with nutritious spinach, juicy tomatoes, and protein-rich lentils, it’s a delicious way to nourish your body.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup fresh spinach leaves
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
2. Add the lentils, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils are tender.
3. Stir in the fresh spinach leaves. Cook until wilted, about 1 minute.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Spinach Tomato and Bacon Breakfast Skillet
Start your day with a flavorful and satisfying breakfast skillet packed with spinach, tomatoes, and crispy bacon!
Spinach Tomato and Bacon Breakfast Skillet Recipe
Ingredients:
– 6 eggs
– 1 cup fresh spinach leaves
– 2 medium tomatoes, diced
– 4 slices of cooked bacon, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced tomatoes and cook for 3-4 minutes or until they start to release their juices.
3. Crack in the eggs and scramble them until cooked through, breaking up any large pieces.
4. Stir in the fresh spinach leaves and cook until wilted.
5. Add the crumbled bacon and stir to combine.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Spinach Tomato and Artichoke Dip
This addictive dip combines the richness of artichokes with the brightness of spinach and tomatoes, perfect for a party or gathering. With its creamy texture and bold flavors, it’s sure to be a hit!
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 2 large tomatoes, diced
– 1 cup cream cheese, softened
– 1/2 cup mayonnaise
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine chopped artichoke hearts, spinach leaves, diced tomatoes, cream cheese, mayonnaise, lemon juice, garlic powder, salt, and pepper.
3. Mix well until all ingredients are fully incorporated.
4. Transfer the mixture to a baking dish and bake for 20-25 minutes or until lightly golden brown.
5. Serve warm with tortilla chips, pita bread, or crackers.
Cooking Time: 20-25 minutes
Spinach Tomato and Chickpea Curry
This hearty and flavorful curry combines the creaminess of spinach with the tanginess of tomatoes, all wrapped up in a rich and aromatic blend of spices. Perfect for a quick and satisfying weeknight dinner!
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the curry powder, cumin, and turmeric. Cook for 1 minute.
5. Add the diced tomatoes, chickpeas, and spinach. Season with salt and pepper to taste.
6. Simmer the curry for 15-20 minutes or until the flavors have melded together and the spinach has wilted.
Cooking Time: 20 minutes
Spinach Tomato and Avocado Wrap
A flavorful and nutritious wrap that combines the best of fresh ingredients – perfect for a quick lunch or dinner.
Ingredients:
– 1 large flour tortilla
– 2 cups fresh spinach leaves
– 1 ripe avocado, diced
– 2 medium tomatoes, diced
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
Instructions:
1. Lay the tortilla flat on a clean surface.
2. Arrange the spinach leaves in the center of the tortilla, leaving a small border around the edges.
3. Top the spinach with diced avocado and tomatoes.
4. Sprinkle crumbled feta cheese over the top (if using).
5. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll the wrap into a neat cylinder.
6. Serve immediately or store in an airtight container for up to 24 hours.
Cooking Time: None! This recipe is ready in minutes.
Spinach Tomato and Sausage Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the sweetness of bell peppers with the savory flavors of sausage, spinach, and tomatoes.
Ingredients:
– 4 large bell peppers, any color
– 1 pound sweet Italian sausage, casings removed
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers, removing seeds and membranes. Place them in a baking dish.
3. Cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
4. Add garlic, spinach, and diced tomatoes to the skillet; cook until the spinach is wilted.
5. Stuff each pepper with the sausage mixture, topping with mozzarella cheese.
6. Drizzle with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Spinach Tomato and Pine Nut Orzo
A flavorful and nutritious one-pot dish that combines the sweetness of tomatoes with the earthiness of spinach and pine nuts, all wrapped up in a delicious orzo pasta.
Ingredients:
– 8 oz orzo pasta
– 2 cups fresh spinach leaves
– 1 cup cherry tomatoes, halved
– 1/4 cup pine nuts, toasted
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Cook orzo according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add cherry tomatoes and cook for an additional 2-3 minutes, stirring occasionally.
4. Stir in spinach leaves and cook until wilted.
5. Combine cooked orzo with tomato-spinach mixture. Season with salt and pepper to taste.
6. Sprinkle toasted pine nuts on top and serve.
Cooking Time: 20-25 minutes
Spinach Tomato and Cheddar Frittata
Start your day with a flavorful and nutritious frittata packed with spinach, tomatoes, and cheddar cheese!
Ingredients:
– 6 eggs
– 1 cup fresh spinach leaves, chopped
– 2 medium tomatoes, diced
– 1/2 cup shredded cheddar cheese
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add chopped spinach and cook until wilted, about 30 seconds.
4. Add diced tomatoes and cook for an additional 2 minutes.
5. In a separate bowl, whisk together eggs and season with salt and pepper.
6. Pour egg mixture over the spinach and tomato mixture in the skillet.
7. Sprinkle shredded cheddar cheese evenly over the top.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the eggs are set.
Cooking Time: 15-20 minutes
Spinach Tomato and Black Bean Quesadillas
These quesadillas pack a punch of flavor with the combination of sautéed spinach, juicy tomatoes, and creamy black beans. Perfect for a quick lunch or dinner, they’re also a great option for meal prep.
Ingredients:
– 4 large tortillas
– 1 cup cooked black beans
– 1 cup fresh spinach leaves, chopped
– 2 medium tomatoes, diced
– 1/4 cup shredded cheddar cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together black beans, spinach, and tomatoes.
3. Place a tortilla in the skillet and sprinkle half with the bean mixture.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the filling is heated through.
6. Flip and cook for an additional 2 minutes.
7. Repeat with remaining ingredients.
Cooking Time: 8-10 minutes
Spinach Tomato and Garlic Shrimp Scampi
Savor the flavors of Italy with this quick and delicious shrimp scampi recipe, featuring spinach, tomatoes, and garlic.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 medium tomato, diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
4. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add the diced tomato and cook for 2-3 minutes until softened.
6. Stir in the fresh spinach leaves and cook until wilted.
7. Return the shrimp to the skillet and toss with the tomato-spinach mixture.
8. Season with salt and pepper to taste.
9. Garnish with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Spinach Tomato and Walnut Pesto Pasta
This vibrant pasta dish combines the flavors of fresh spinach, juicy tomatoes, and crunchy walnuts with a rich pesto sauce, creating a deliciously healthy meal.
Ingredients:
– 8 oz. pasta (such as linguine or fettuccine)
– 2 cups fresh spinach leaves
– 1 cup cherry tomatoes, halved
– 1/4 cup chopped walnuts
– 1/4 cup pesto sauce
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the pesto sauce over medium heat. Add cherry tomatoes and cook for 2-3 minutes, stirring occasionally.
3. Stir in chopped spinach leaves and cook until wilted, about 30 seconds.
4. Add cooked pasta to the skillet, tossing to combine with the tomato-spinach mixture.
5. Sprinkle Parmesan cheese and chopped walnuts on top. Season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Summary
Discover the perfect combination of flavors with these 20 delicious spinach and tomato recipes. From savory dishes like Spinach Tomato Stuffed Chicken Breast and Creamy Spinach and Tomato Pasta to sweet treats like Spinach Tomato and Mozzarella Stuffed Portobello Mushrooms, there’s something for everyone. These simple yet flavorful recipes are sure to become new favorites. Whether you’re a busy home cook or a foodie looking for inspiration, this collection has got you covered.
