Creamy Tomato and Spinach Pasta
Creamy Tomato and Spinach Pasta
Ingredients
- 12 ounces pasta, any short cut like penne or rotini
- 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 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt, or to taste
- 1/2 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 boil. Add the 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 is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-5 minutes.
⏱️ 5 min - 3
Add the minced garlic, dried oregano, and red pepper flakes to the skillet. Cook for another 1 minute until fragrant, being 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 the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 5
Stir in the heavy cream and Parmesan cheese until well combined and the cheese has melted into the sauce. Season with salt and black pepper to taste.
⏱️ 2 min
- 6
Add the fresh spinach to the sauce, stirring until it wilts completely, which should take about 2-3 minutes.
⏱️ 3 min
- 7
Add the cooked and drained pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 8
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 pasta, any short cut like penne or rotini
- 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 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt, or to taste
- 1/2 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 boil. Add the 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 is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-5 minutes.
⏱️ 5 min - 3
Add the minced garlic, dried oregano, and red pepper flakes to the skillet. Cook for another 1 minute until fragrant, being 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 the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 5
Stir in the heavy cream and Parmesan cheese until well combined and the cheese has melted into the sauce. Season with salt and black pepper to taste.
⏱️ 2 min - 6
Add the fresh spinach to the sauce, stirring until it wilts completely, which should take about 2-3 minutes.
⏱️ 3 min - 7
Add the cooked and drained pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 8
Serve immediately, garnished with fresh basil and extra grated Parmesan cheese, if desired.
⏱️ 1 min