Cherry Tomato Pasta Recipe – Quick Checca with Asparagus & Spinach

Last Updated on 2 months by Neha Deshmukh

Cherry Tomato Pasta Recipe – Quick Checca with Asparagus & Spinach

Introduction

Okay, friends, let me tell you about this pasta. It’s seriously become a weeknight staple at my place! I first stumbled upon a version of this while craving something fresh and vibrant, and honestly, it’s been on repeat ever since. It’s quick, it’s bursting with flavor, and it’s just… happy food. This Cherry Tomato Pasta with Checca sauce, asparagus, and spinach is a little slice of sunshine on a plate. Plus, it’s super adaptable – I’ll show you how to make it vegan, gluten-free, or spice it up just the way you like it!

Why You’ll Love This Recipe

This isn’t your average pasta dish. It’s light, it’s fresh, and it’s packed with nutrients. The Checca sauce is a game-changer – it’s so much brighter and more flavorful than a traditional tomato sauce. And the asparagus and spinach add a lovely bit of green goodness. Honestly, it feels a little bit fancy, but it takes only about 20 minutes to make!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cups Cherry tomatoes, halved (about 250g)
• 5-6 Scallions, coarsely chopped (about 120g)
• 3 Garlic cloves, crushed
• 8-10 Fresh Basil leaves
• 3 tablespoons Grated Parmesan cheese (about 30g)
• 3 tablespoons Extra virgin Olive oil (45ml)
• 8 oz Thin Spaghetti or Angel Hair Pasta (about 225g)
• 1 tablespoon Olive Oil (15ml)
• 1 bunch Asparagus (20-24 stalks), cut into 1″ pieces (about 250g)
• 4 cups Spinach, chopped (about 60g)
• 0.25 teaspoon Crushed red pepper flakes
• 2 cups Diced Baked Tofu or Cooked Beans or Meatless meat (about 200g)

Ingredient Notes

Let’s talk ingredients for a sec!

• Cherry Tomatoes: Seriously, use the best quality cherry tomatoes you can find. Their sweetness makes all the difference in the Checca sauce. I prefer the multi-colored ones – they just look so pretty!
• Parmesan Cheese: Freshly grated Parmesan is a must. The pre-grated stuff just doesn’t have the same flavor. A good quality Parmesan really elevates the sauce.
• Protein Power: I love using baked tofu for a plant-based boost, but cooked beans (cannellini or chickpeas are great) or even a meatless meat substitute work beautifully. Feel free to add grilled chicken or shrimp if you’re not vegetarian!
• Pasta Choice: Thin spaghetti or angel hair pasta really soak up the sauce nicely. But honestly, any pasta shape you love will work.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Checca sauce: In a food processor or blender, combine the cherry tomatoes, scallions, garlic, basil, Parmesan cheese, and olive oil. Pulse until the tomatoes are crushed but still a little chunky – you don’t want it completely smooth. Season with salt and pepper to taste.
2. Cook the pasta: Get a large pot of salted water boiling and cook the pasta according to package directions. Before draining, reserve about 1 cup of the pasta water – you might need it to adjust the sauce consistency.
3. Sauté the asparagus: While the pasta is cooking, heat the olive oil in a large pan over medium-high heat. Add the asparagus and cook for about 4-5 minutes, until it’s tender-crisp and lightly charred.
4. Wilt the spinach: Stir in the chopped spinach and cook for another 2-3 minutes, until it’s wilted. Season with salt, pepper, and a pinch of crushed red pepper flakes.
5. Combine everything: Add the Checca sauce to the pan with the asparagus and spinach. Mix well and then turn off the heat.
6. Finish and serve: Stir in the cooked pasta. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency. Top with your protein of choice and serve immediately!

Expert Tips

• Don’t overcook the pasta! Al dente is the way to go.
• Taste the Checca sauce and adjust the seasoning as needed.
• If you don’t have a food processor, you can roughly chop everything for the sauce and mix it well in a bowl. It won’t be quite as smooth, but it will still be delicious.

Variations

• My Family’s Favorite: My kids love it when I add a handful of sun-dried tomatoes to the Checca sauce for an extra burst of flavor.
• Lemon Zest Boost: A little lemon zest brightens up the whole dish. Add about a teaspoon to the sauce.
• Nutty Goodness: Toasted pine nuts sprinkled on top add a lovely texture and flavor.

Vegan Adaptation

Want to make this vegan? It’s super easy!

• Substitute the Parmesan cheese with nutritional yeast (about 3 tablespoons).
• Ensure your protein source (tofu, beans, or meatless meat) is vegan-friendly.

Gluten-Free Adaptation

Simply use your favorite gluten-free pasta! There are tons of great options available now.

Spice Level Adjustment

If you like a little heat, add more crushed red pepper flakes. Or, for a real kick, add a pinch of cayenne pepper to the Checca sauce.

Quick Weeknight Meal Variation

Short on time? Skip the asparagus and just toss the spinach directly into the pan with the Checca sauce. It’ll still be delicious!

Serving Suggestions

This pasta is fantastic on its own, but it also pairs well with:

• A simple green salad
• Garlic bread
• A glass of crisp white wine

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Checca sauce traditionally made with?

Traditionally, Checca sauce is a Roman sauce made with fresh tomatoes, garlic, and Pecorino Romano cheese. My version is a little simplified and uses Parmesan, but the core idea is the same – fresh, vibrant flavors!

Can I make the Checca sauce ahead of time?

Yes! You can make the Checca sauce up to 2 days in advance and store it in the refrigerator. Just give it a good stir before using.

What kind of pasta works best with this sauce?

Thin spaghetti or angel hair pasta are ideal, but really any pasta shape you like will work.

Can I use frozen spinach instead of fresh?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before adding it to the pan.

How can I adjust the acidity of the sauce?

If the sauce is too acidic, you can add a pinch of sugar or a small knob of butter to balance it out.