Garlic-Herb Linguine with Cherry Tomatoes & Baby Spinach

This dish is proof that elegance doesn’t require effort. Garlic, herbs, and olive oil form the base of a light sauce that clings to tender linguine, while bursts of juicy cherry tomatoes and fresh spinach add just the right pop of color and flavor. It’s the kind of meal that feels like self-care (even if you’re eating it while unloading the dishwasher).

Perfect for busy moms, picky toddlers, and anyone who needs a no-fuss dinner that still feels like a win.

Ingredients (Serves 4)

• 12 oz linguine (or spaghetti, or whatever’s in the pantry)

• 2 tablespoons olive oil

• 4 cloves garlic, thinly sliced or minced

• 1 pint cherry tomatoes, halved

• 4 cups baby spinach

• 1 teaspoon Italian seasoning

• Salt & pepper to taste

• 1/4 cup grated Parmesan (plus more for serving)

• Optional: red pepper flakes for a gentle kick

• Fresh basil or parsley, for garnish

Instructions

1. Cook the linguine

   Bring a large pot of salted water to a boil and cook linguine until al dente. Reserve 1/2 cup of pasta water, then drain.
   

2. Sauté the garlic & tomatoes

   While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook for about 1 minute until fragrant (but not browned). Add cherry tomatoes and cook for 3–4 minutes until they begin to soften and release juices.
   

3. Add spinach & seasoning

   Toss in the baby spinach and stir until just wilted. Season with Italian herbs, salt, pepper, and a pinch of red pepper flakes if desired.
   

4. Bring it together

   Add the drained pasta directly to the skillet. Pour in a bit of the reserved pasta water to loosen the sauce. Sprinkle in Parmesan and toss everything together until well coated.
   

5. Plate & serve

   Serve hot with extra Parmesan and a few torn basil leaves on top. Bonus points for eating it uninterrupted—but no promises.

Tips & Ideas include making the dish hearty by adding grilled chicken, sautéed mushrooms, or white beans. If you're out of spinach, you can use kale, arugula, or frozen peas instead. For a gluten-free option, substitute with chickpea or brown rice pasta, which still tastes great. Adding lemon zest gives a bright, citrusy twist.

You'll come back to this recipe because it can be on the table in 20 minutes, is pantry and fridge-friendly, light yet satisfying, and a crowd-pleaser with toddler potential. Although the dishes may pile up, at least dinner was easy. Tag @messyjoyshow if you make this, and don’t stress about the mess. We get it.