Creamy Tomato and Spinach Pasta
Creamy Tomato and Spinach Pasta
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon red pepper flakes, or to taste
- 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 generously salted water to a rolling 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 sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
Pour in the crushed tomatoes, stir well, and bring to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10-12 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 12 min
- 4
Stir in the heavy cream and Parmesan cheese until fully combined and the cheese has melted. Season with salt and black pepper to taste.
⏱️ 3 min
- 5
Add the fresh spinach to the sauce, a handful at a time, stirring until it wilts down completely. This should only take a couple of minutes.
⏱️ 2 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
For the Pasta
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon red pepper flakes, or to taste
- 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 generously salted water to a rolling 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 sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Pour in the crushed tomatoes, stir well, and bring to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10-12 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 12 min - 4
Stir in the heavy cream and Parmesan cheese until fully combined and the cheese has melted. Season with salt and black pepper to taste.
⏱️ 3 min - 5
Add the fresh spinach to the sauce, a handful at a time, stirring until it wilts down completely. This should only take a couple of minutes.
⏱️ 2 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