Are you tired of the same old recipes and wanting to add some excitement to your meals? Look no further! Spinach and tomatoes are a match made in heaven, and when combined with a few simple ingredients, can create dishes that are not only delicious but also nutritious. In this article, we’ll be sharing 20 flavorful spinach and tomato recipes that are sure to become new favorites.
From classic pasta dishes to innovative breakfast ideas, our list has something for everyone. Whether you’re a vegetarian or just looking to add more greens to your diet, these recipes are sure to please. So go ahead, get cooking, and discover the delicious world of spinach and tomatoes!
Spinach and Tomato Stuffed Chicken Breast
This recipe combines the flavors of spinach, tomato, and chicken breast to create a delicious and healthy dish perfect for any occasion. With minimal ingredients and easy steps, you’ll be enjoying this mouthwatering meal in no time!
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 package frozen chopped spinach, thawed and drained
– 2 large tomatoes, diced
– 1/2 cup feta cheese, crumbled
– 2 cloves garlic, minced
– Salt and pepper to taste
– Cooking spray or olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, tomatoes, feta cheese, and garlic.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the spinach mixture.
4. Close the incision and secure with toothpicks or kitchen twine if necessary.
5. Season with salt and pepper.
6. Place chicken breasts on a baking sheet lined with parchment paper, spray with cooking spray or drizzle with olive oil.
7. Bake for 35-40 minutes or until cooked through.
Cooking Time: 35-40 minutes
Creamy Spinach and Tomato Pasta
A comforting and flavorful pasta dish that combines the richness of cream with the nutrients of spinach and tomatoes.
Ingredients:
– 8 oz. pasta of your choice
– 2 cups fresh spinach leaves
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup heavy cream
– 1 tbsp butter
– 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, melt butter over medium 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 stir until wilted. Season with salt and pepper to taste.
4. Stir in heavy cream and bring the mixture to a simmer. Let it cook for an additional 2-3 minutes or until slightly thickened.
5. Combine cooked pasta, tomato-spinach sauce, and reserved pasta water (if needed). Toss everything together until well coated.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spinach and Tomato Frittata
A classic breakfast or brunch option, this Spinach and Tomato Frittata is a delicious and healthy twist on the traditional egg dish. With the added flavors of sautéed spinach and juicy tomatoes, you’ll be starting your day off right!
Ingredients:
– 6 eggs
– 1 cup fresh spinach leaves, chopped
– 2 medium tomatoes, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat cooking spray or oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped spinach and cook until wilted, about 1-2 minutes.
5. In a large bowl, whisk together the eggs and a pinch of salt and pepper.
6. Pour the egg mixture over the spinach and tomato mixture in the skillet.
7. Cook until the edges start to set, about 3-4 minutes.
8. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the frittata is fully cooked.
9. Remove from the oven and let it cool slightly before slicing and serving.
Cooking Time: 20-25 minutes
Garlic Butter Spinach and Tomato Quinoa
This quinoa dish combines the nutty flavor of quinoa with the richness of garlic butter, the earthiness of spinach, and the sweetness of tomatoes. Perfect as a side or main course!
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 3 cloves garlic, minced
– 4 tablespoons unsalted butter, softened
– 2 cups fresh spinach leaves
– 1 large tomato, diced
– Salt and pepper to taste
Instructions:
1. Rinse quinoa in a fine-mesh strainer and drain well.
2. Cook quinoa according to package instructions using water or broth.
3. In a medium skillet, melt 2 tablespoons of butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
4. Add spinach leaves to the skillet and cook until wilted, about 2-3 minutes.
5. Stir in diced tomato and cook for an additional minute.
6. Fluff cooked quinoa with a fork and stir in remaining butter and garlic butter mixture (from step 3).
7. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Spinach and Tomato Shakshuka
A flavorful North African-inspired breakfast or brunch dish that combines the richness of eggs with the sweetness of tomatoes and spinach.
Ingredients:
– 2 large eggs
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 cups fresh spinach leaves
– 2 large tomatoes, diced
– Salt and pepper to taste
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat.
3. Add the diced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the spinach leaves and cook until wilted, about 1 minute.
6. Make 2-3 wells in the vegetable mixture and crack an egg into each well.
7. Sprinkle the diced tomatoes over the eggs and season with salt, pepper, cumin, and smoked paprika (if using).
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the whites are set and the yolks are still slightly runny.
Cooking Time: 20-25 minutes
Spinach and Tomato Grilled Cheese Sandwich
Elevate your grilled cheese game with this flavorful twist that combines the creaminess of melted cheese with the freshness of spinach and tomatoes. Perfect for a quick lunch or dinner.
Ingredients:
– 2 slices of bread
– 1/4 cup fresh spinach leaves
– 2 medium tomato slices
– 2 tablespoons butter
– 2 slices of cheddar cheese (or your preferred variety)
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Butter one side of each bread slice.
3. Place one bread slice, buttered side down, in the skillet.
4. Top with a slice of cheese, a few spinach leaves, and a tomato slice.
5. Place the second bread slice, buttered side up, on top.
6. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
7. Flip and cook for an additional 2-3 minutes or until the other side is also golden brown.
Cooking Time: 4-6 minutes
Spinach and Tomato Lentil Soup
This soup is a perfect blend of flavors, textures, and nutrients. With spinach, tomatoes, and lentils as the main ingredients, it’s a great option for a quick and satisfying meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium tomatoes, diced
– 2 cups fresh spinach leaves
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, tomatoes, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Stir in the fresh spinach leaves and cook until wilted.
4. Serve hot, garnished with additional spinach if desired.
Cooking Time: 45 minutes
Spinach and Tomato Stuffed Portobello Mushrooms
Elevate your dinner game with this flavorful and healthy recipe, perfect for a quick weeknight meal or special occasion.
Ingredients:
– 4 large Portobello mushrooms, stems removed and caps cleaned
– 1 cup fresh spinach leaves
– 1 medium tomato, diced
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, tomato, garlic, and Parmesan cheese.
3. Stuff each mushroom cap with the spinach mixture, dividing it evenly among the four mushrooms.
4. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
Cooking Time: 20-25 minutes
Spinach and Tomato Egg Muffins
Spinach and Tomato Egg Muffins Recipe
These flavorful egg muffins are packed with spinach, tomatoes, and cheese, making them a perfect breakfast or brunch option.
Ingredients:
– 6 eggs
– 1/2 cup chopped fresh spinach
– 1/2 cup diced tomato
– 1/4 cup grated cheddar cheese
– 1/4 cup milk
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 375°F (190°C). Line a 6-cup muffin tin with paper liners.
2. In a bowl, whisk together eggs, spinach, tomato, cheese, and milk. Season with salt and pepper.
3. Spray the muffin cups with cooking spray or brush with oil.
4. Divide the egg mixture evenly among the muffin cups.
5. Bake for 20-25 minutes or until the edges are set and the centers are slightly jiggly.
6. Remove from oven, let cool for a few minutes before serving.
Cooking Time: 20-25 minutes
Spinach and Tomato Couscous Salad
This vibrant salad is a perfect combination of healthy spinach, juicy tomatoes, and nutty couscous, all tied together with a zesty lemon dressing. It’s a great side dish or light lunch option for warm weather.
Ingredients:
– 1 cup cooked couscous
– 2 cups fresh spinach leaves
– 2 large tomatoes, diced
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked couscous, spinach leaves, and diced tomatoes.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the dressing over the couscous mixture and toss to coat.
4. Top with crumbled feta cheese (if using) and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Spinach and Tomato Bruschetta
Elevate your appetizer game with this flavorful and colorful bruschetta featuring fresh spinach, juicy tomatoes, and crispy baguette slices.
Ingredients:
– 4-6 ripe tomatoes, diced
– 1 bunch of fresh spinach leaves
– 2 cloves of garlic, minced
– 1/4 cup of extra-virgin olive oil
– 2 tablespoons of balsamic vinegar
– Salt and pepper to taste
– 1 baguette, sliced into 1/2-inch thick rounds
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix together diced tomatoes, minced garlic, salt, and pepper.
3. Arrange baguette slices on a baking sheet and toast in the oven for 5-7 minutes or until lightly browned.
4. Remove from oven and top each slice with a spoonful of tomato mixture, followed by a handful of fresh spinach leaves.
5. Drizzle olive oil and balsamic vinegar over the bruschetta and serve immediately.
Cooking Time: 15-20 minutes
Spinach and Tomato Stuffed Bell Peppers
A flavorful and nutritious vegetarian dish that combines the sweetness of bell peppers with the earthiness of spinach and tomatoes.
Ingredients:
– 4 large bell peppers, any color
– 1 bunch fresh spinach, chopped
– 2 medium tomatoes, diced
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, heat the olive oil over medium-high. Add the chopped spinach and cook until wilted, about 3 minutes.
4. Add the diced tomatoes to the skillet and stir to combine with the spinach. Cook for an additional 2-3 minutes.
5. Stuff each bell pepper with the spinach-tomato mixture, leaving a small border at the top.
6. Sprinkle breadcrumbs over the filling and add salt and pepper to taste.
7. Cover the baking dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until bell peppers are tender.
Cooking Time: 35-40 minutes
Spinach and Tomato Flatbread Pizza
A simple yet flavorful twist on traditional pizza, this Spinach and Tomato Flatbread Pizza is perfect for a quick dinner or snack. Fresh spinach and juicy tomatoes come together with a crispy flatbread crust to create a delicious and healthy meal.
Ingredients:
– 1 pre-made flatbread crust
– 1/2 cup fresh spinach leaves
– 1 medium tomato, diced
– 2 tablespoons olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– 1/4 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out the flatbread crust on a floured surface.
3. In a small bowl, mix together spinach leaves, olive oil, garlic, salt, and pepper.
4. Spread the spinach mixture evenly over the flatbread crust, leaving a small border around the edges.
5. Top with diced tomatoes.
6. If using mozzarella cheese, sprinkle it on top of the tomato layer.
7. Bake for 12-15 minutes or until the crust is golden brown and the cheese (if used) is melted.
Cooking Time: 12-15 minutes
Spinach and Tomato Chickpea Curry
This flavorful curry is a hearty and healthy vegetarian option that combines the creaminess of spinach with the tanginess of tomatoes, all wrapped up in a spicy chickpea sauce. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium tomatoes, diced
– 1 bunch fresh spinach leaves, chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– Salt and pepper, to taste
– 1 tablespoon 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, cumin, and curry powder; cook for an additional minute.
4. Add the diced tomatoes and chickpeas; stir to combine.
5. Stir in the chopped spinach and season with salt and pepper to taste.
6. Simmer the curry for 10-15 minutes or until the flavors have melded together.
7. Serve hot over rice, naan, or with some crusty bread.
Cooking Time: 20-25 minutes
Spinach and Tomato Orzo Salad
A light and refreshing salad perfect for a summer evening or as a side dish for your next BBQ.
Ingredients:
– 1 cup cooked orzo pasta
– 2 cups fresh spinach leaves, chopped
– 2 medium tomatoes, diced
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked orzo pasta, chopped spinach, and diced tomatoes.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the pasta mixture and toss to combine.
4. If using feta cheese, crumble it on top of the salad.
5. Season with salt and pepper to taste.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10-15 minutes
Spinach and Tomato Stuffed Zucchini Boats
A flavorful and nutritious twist on traditional stuffed vegetables, this recipe combines the natural sweetness of zucchinis with the savory goodness of spinach and tomatoes. Perfect for a quick and easy dinner or lunch!
Ingredients:
– 4 medium-sized zucchinis
– 1 cup fresh spinach leaves
– 1 cup cherry tomatoes, halved
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, combine spinach, cherry tomatoes, garlic, salt, and pepper.
4. Stuff each zucchini boat with the spinach-tomato mixture, dividing it evenly among the four boats.
5. Drizzle olive oil over the stuffed zucchinis and sprinkle with Parmesan cheese (if using).
6. Bake for 25-30 minutes or until the zucchinis are tender and the filling is heated through.
Cooking Time: 25-30 minutes
Spinach and Tomato Breakfast Quesadilla
Start your day with a flavorful twist on traditional breakfast quesadillas. This recipe combines the nutrition of spinach and the sweetness of tomatoes with melted cheese and crispy tortillas.
Ingredients:
– 2 large eggs
– 1 cup fresh spinach leaves, chopped
– 1 medium tomato, diced
– 1 small onion, diced
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 large flour tortillas
– 2 tablespoons shredded cheddar cheese (or to taste)
– Salsa and sour cream (optional)
Instructions:
1. In a bowl, whisk together eggs, spinach, tomato, onion, salt, and pepper.
2. Heat olive oil in a non-stick skillet over medium heat.
3. Pour egg mixture into the skillet and scramble until cooked through.
4. Place one tortilla in the skillet and sprinkle with half of the cheese.
5. Add scrambled egg mixture on top of the cheese.
6. Fold tortilla in half to enclose filling.
7. Cook for 2-3 minutes or until tortilla is crispy and cheese is melted.
8. Flip and cook for an additional 2-3 minutes.
Cooking Time: 10-12 minutes
Spinach and Tomato Caprese Salad
A classic Italian-inspired salad that combines the freshness of spinach with the sweetness of tomatoes, all tied together with creamy mozzarella.
Ingredients:
– 4 cups fresh baby spinach leaves
– 2 large ripe tomatoes, sliced into 1/4-inch thick rounds
– 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the spinach leaves.
2. Arrange the tomato slices on top of the spinach.
3. Place the mozzarella cheese slices on top of the tomatoes.
4. Drizzle the olive oil over the salad and season with salt and pepper to taste.
5. Garnish with fresh basil leaves, if desired.
Cooking Time: 10 minutes
Spinach and Tomato Risotto
Savor the flavors of Italy with this creamy Spinach and Tomato Risotto, a perfect side dish or main course. This recipe combines the sweetness of tomatoes with the earthiness of spinach, all wrapped up in a rich and comforting risotto.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 2 cups fresh spinach leaves
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add Arborio rice; cook for 1 minute, stirring constantly.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. When rice is cooked, stir in diced tomatoes and spinach. Cook until spinach has wilted.
6. Remove from heat; stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Spinach and Tomato Tofu Scramble
A plant-based breakfast twist on scrambled eggs, this recipe combines the creaminess of tofu with the flavors of spinach and tomato.
Ingredients:
– 1 block extra-firm tofu, drained and crumbled
– 2 cups fresh spinach leaves
– 1 medium tomato, diced
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 tablespoon nutritional yeast for a cheesy flavor
Instructions:
1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Crumbling the tofu into small pieces, add it to the skillet and stir to combine with the onion mixture.
5. Cook the tofu for about 5 minutes, stirring occasionally, until lightly browned and scrambled-like.
6. Add the diced tomato and fresh spinach leaves to the skillet. Stir to combine and cook until the spinach has wilted.
7. Season with salt, pepper, and optional nutritional yeast (if using).
8. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in a world of flavors with these 20 delicious spinach and tomato recipes! From savory breakfast dishes like Spinach and Tomato Stuffed Chicken Breast and Spinach and Tomato Egg Muffins, to comforting pasta dishes like Creamy Spinach and Tomato Pasta and hearty soups like Spinach and Tomato Lentil Soup, there’s something for everyone. Plus, don’t miss out on the creative twists, such as Spinach and Tomato Grilled Cheese Sandwich and Spinach and Tomato Caprese Salad. Whether you’re a foodie or just looking for some new ideas, these recipes are sure to delight!
