Creamy Tomato and Spinach Pasta
Creamy Tomato and Spinach Pasta
Ingredients
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 4
Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 5
Stir in the heavy cream, fresh spinach, salt, and black pepper. Cook until the spinach has wilted completely, about 2-3 minutes.
⏱️ 3 min
- 6
Add the cooked and drained rigatoni to the sauce. Stir in the grated Parmesan cheese. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped basil.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato and Spinach Pasta
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 4
Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 5
Stir in the heavy cream, fresh spinach, salt, and black pepper. Cook until the spinach has wilted completely, about 2-3 minutes.
⏱️ 3 min - 6
Add the cooked and drained rigatoni to the sauce. Stir in the grated Parmesan cheese. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped basil.
⏱️ 2 min