Creamy Tomato and Spinach Pasta
Creamy Tomato and Spinach Pasta
Ingredients
For the Pasta
- 12 ounces pasta, such as penne or rotini
- 1 teaspoon salt, for pasta water, plus more to taste
For the Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 28-ounce can canned diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
- 1/4 teaspoon black pepper, freshly ground, or to taste
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. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and 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 minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 3
Stir in the canned diced tomatoes (undrained), dried oregano, and red pepper flakes. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 4
Uncover the sauce and stir in the heavy cream. Bring it back to a gentle simmer. Add the fresh spinach in batches, stirring until it wilts down completely. This usually takes 2-3 minutes.
⏱️ 3 min
- 5
Add the cooked and drained pasta to the skillet with the sauce. Stir in the grated Parmesan cheese and a splash of the reserved pasta water (about 1/4 cup) to help create a creamy consistency. Continue to add more pasta water, 1 tablespoon at a time, until the sauce coats the pasta beautifully.
⏱️ 5 min
- 6
Season with salt and freshly ground black pepper to taste. Garnish with fresh chopped basil and serve immediately with extra grated Parmesan cheese on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato and Spinach Pasta
For the Pasta
- 12 ounces pasta, such as penne or rotini
- 1 teaspoon salt, for pasta water, plus more to taste
For the Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 28-ounce can canned diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
- 1/4 teaspoon black pepper, freshly ground, or to taste
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. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and 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 minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 3
Stir in the canned diced tomatoes (undrained), dried oregano, and red pepper flakes. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 4
Uncover the sauce and stir in the heavy cream. Bring it back to a gentle simmer. Add the fresh spinach in batches, stirring until it wilts down completely. This usually takes 2-3 minutes.
⏱️ 3 min - 5
Add the cooked and drained pasta to the skillet with the sauce. Stir in the grated Parmesan cheese and a splash of the reserved pasta water (about 1/4 cup) to help create a creamy consistency. Continue to add more pasta water, 1 tablespoon at a time, until the sauce coats the pasta beautifully.
⏱️ 5 min - 6
Season with salt and freshly ground black pepper to taste. Garnish with fresh chopped basil and serve immediately with extra grated Parmesan cheese on the side.
⏱️ 3 min