Creamy Tomato and Spinach Pasta
Creamy Tomato and Spinach Pasta
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon olive oil
For the Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 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 dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 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 penne pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and toss with 1 tablespoon of olive oil to prevent sticking.
⏱️ 12 min
- 2
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic and red pepper flakes (if using) to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Pour in the crushed tomatoes, vegetable broth, and dried oregano. Stir well and bring the sauce to a simmer. Reduce the heat to low, cover, and let it cook for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min
- 5
Stir in the heavy cream and fresh spinach. Cook, stirring occasionally, until the spinach has wilted completely, about 2-3 minutes.
⏱️ 3 min
- 6
Remove the skillet from the heat. Add the cooked and drained pasta to the sauce. Stir in the grated Parmesan cheese, salt, and black pepper. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min
- 7
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato and Spinach Pasta
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon olive oil
For the Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 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 dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 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 penne pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and toss with 1 tablespoon of olive oil to prevent sticking.
⏱️ 12 min - 2
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic and red pepper flakes (if using) to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Pour in the crushed tomatoes, vegetable broth, and dried oregano. Stir well and bring the sauce to a simmer. Reduce the heat to low, cover, and let it cook for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min - 5
Stir in the heavy cream and fresh spinach. Cook, stirring occasionally, until the spinach has wilted completely, about 2-3 minutes.
⏱️ 3 min - 6
Remove the skillet from the heat. Add the cooked and drained pasta to the sauce. Stir in the grated Parmesan cheese, salt, and black pepper. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min - 7
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.