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 heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 5 ounces fresh spinach
- 1/4 cup fresh basil, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, optional
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 cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 3-5 minutes.
⏱️ 5 min
- 3
Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Pour in the crushed tomatoes, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 5
Stir in the heavy cream and grated Parmesan cheese until well combined and the cheese has melted into the sauce.
⏱️ 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 or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 8
Stir in the fresh chopped basil. Taste and adjust seasoning as needed. Serve immediately, garnished with 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 heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 5 ounces fresh spinach
- 1/4 cup fresh basil, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, optional
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 cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 3-5 minutes.
⏱️ 5 min - 3
Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Pour in the crushed tomatoes, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 5
Stir in the heavy cream and grated Parmesan cheese until well combined and the cheese has melted into the sauce.
⏱️ 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 or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 8
Stir in the fresh chopped basil. Taste and adjust seasoning as needed. Serve immediately, garnished with extra grated Parmesan cheese if desired.
⏱️ 1 min