Creamy Tomato and Spinach Pasta
Creamy Tomato and Spinach Pasta
Ingredients
For the Pasta
- 12 ounces pasta, any short cut like penne, rotini, or farfalle
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 28-ounce can canned crushed tomatoes
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, 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, 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 pasta and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 212
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute more, until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Pour in the crushed tomatoes. Stir well and bring the sauce to a gentle simmer. Reduce heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 5
Stir in the heavy cream and grated Parmesan cheese. Mix until the cheese is melted and the sauce is smooth and creamy. 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 only take 1-2 minutes.
⏱️ 2 min
- 7
Drain the cooked pasta, reserving about 1/2 cup of the pasta water. Add the drained pasta directly to the sauce. Toss to coat evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 8
Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped basil.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato and Spinach Pasta
For the Pasta
- 12 ounces pasta, any short cut like penne, rotini, or farfalle
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 28-ounce can canned crushed tomatoes
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, 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, 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 pasta and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 212 - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute more, until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Pour in the crushed tomatoes. Stir well and bring the sauce to a gentle simmer. Reduce heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 5
Stir in the heavy cream and grated Parmesan cheese. Mix until the cheese is melted and the sauce is smooth and creamy. 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 only take 1-2 minutes.
⏱️ 2 min - 7
Drain the cooked pasta, reserving about 1/2 cup of the pasta water. Add the drained pasta directly to the sauce. Toss to coat evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 8
Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped basil.