Creamy Tomato and Spinach Pasta
Creamy Tomato and Spinach Pasta
Ingredients
- 12 ounces linguine
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 1/2 cups cherry tomatoes, halved
- 5 ounces fresh spinach
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften and burst.
⏱️ 7 min
- 4
Stir in the fresh spinach a handful at a time, allowing it to wilt down before adding more. Continue cooking until all the spinach has wilted.
⏱️ 3 min
- 5
Pour in the heavy cream, then add the grated Parmesan cheese, salt, and black pepper. Stir well to combine and bring the sauce to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min
- 6
Add the drained linguine to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 7
Serve immediately, garnished with fresh basil and extra grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato and Spinach Pasta
- 12 ounces linguine
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 1/2 cups cherry tomatoes, halved
- 5 ounces fresh spinach
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften and burst.
⏱️ 7 min - 4
Stir in the fresh spinach a handful at a time, allowing it to wilt down before adding more. Continue cooking until all the spinach has wilted.
⏱️ 3 min - 5
Pour in the heavy cream, then add the grated Parmesan cheese, salt, and black pepper. Stir well to combine and bring the sauce to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min - 6
Add the drained linguine to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 7
Serve immediately, garnished with fresh basil and extra grated Parmesan cheese, if desired.
⏱️ 1 min