One-Pan Creamy Tomato and Spinach Pasta
One-Pan Creamy Tomato and Spinach Pasta
Ingredients
For the One-Pan Pasta
- 12 ounces pappardelle pasta, dry
- 1 1/2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 5 ounces fresh spinach
- 1 can crushed tomatoes, (14.5 ounce)
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 3 cups vegetable stock
- 1/2 cup Parmigiano-Reggiano cheese, grated, for serving
Instructions
- 1
Prepare your ingredients: Halve the cherry tomatoes, thinly slice the red onion, and mince the garlic.
⏱️ 5 min
- 2
In a large, deep pan or Dutch oven (at least 5-quart capacity), combine the dry pappardelle pasta, halved cherry tomatoes, thinly sliced red onion, fresh spinach, crushed tomatoes, tomato paste, minced garlic, Italian seasoning, salt, black pepper, red pepper flakes, olive oil, heavy cream, and vegetable stock. Stir gently to ensure the pasta is mostly submerged in the liquid.
⏱️ 2 min
- 3
Cover the pan with a lid and place it over medium-high heat. Bring the mixture to a rolling boil. This should take about 3-5 minutes.
⏱️ 5 min
- 4
Once boiling, reduce the heat to medium-low. Keep the pan covered and simmer for 10-12 minutes, stirring occasionally to prevent the pasta from sticking and to ensure even cooking. The pasta should be al dente and most of the liquid should be absorbed, forming a creamy sauce.
⏱️ 12 min
- 5
Remove the pan from the heat and let it rest, covered, for 2-3 minutes. This allows the sauce to thicken slightly and the flavors to meld.
⏱️ 3 min
- 6
Serve the pasta directly from the pan, garnished generously with grated Parmigiano-Reggiano cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Creamy Tomato and Spinach Pasta
Ingredients
For the One-Pan Pasta
- 12 ounces pappardelle pasta, dry
- 1 1/2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 5 ounces fresh spinach
- 1 can crushed tomatoes, (14.5 ounce)
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 3 cups vegetable stock
- 1/2 cup Parmigiano-Reggiano cheese, grated, for serving
Instructions
- 1
Prepare your ingredients: Halve the cherry tomatoes, thinly slice the red onion, and mince the garlic.
⏱️ 5 min - 2
In a large, deep pan or Dutch oven (at least 5-quart capacity), combine the dry pappardelle pasta, halved cherry tomatoes, thinly sliced red onion, fresh spinach, crushed tomatoes, tomato paste, minced garlic, Italian seasoning, salt, black pepper, red pepper flakes, olive oil, heavy cream, and vegetable stock. Stir gently to ensure the pasta is mostly submerged in the liquid.
⏱️ 2 min - 3
Cover the pan with a lid and place it over medium-high heat. Bring the mixture to a rolling boil. This should take about 3-5 minutes.
⏱️ 5 min - 4
Once boiling, reduce the heat to medium-low. Keep the pan covered and simmer for 10-12 minutes, stirring occasionally to prevent the pasta from sticking and to ensure even cooking. The pasta should be al dente and most of the liquid should be absorbed, forming a creamy sauce.
⏱️ 12 min - 5
Remove the pan from the heat and let it rest, covered, for 2-3 minutes. This allows the sauce to thicken slightly and the flavors to meld.
⏱️ 3 min - 6
Serve the pasta directly from the pan, garnished generously with grated Parmigiano-Reggiano cheese.
⏱️ 1 min