Creamy Tomato and Spinach Pasta
Creamy Tomato and Spinach Pasta
Ingredients
For the Pasta
- 12 ounces pasta, any short cut like penne or rotini
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 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 sauté until softened, about 5 minutes.
⏱️ 5 min
- 3
Add the minced garlic, dried oregano, and red pepper flakes (if using) 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, salt, and black pepper. Stir well and bring the sauce to a gentle simmer. 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 grated Parmesan cheese until fully combined and the cheese has melted. Add the fresh spinach in batches, stirring until it wilts down into the sauce.
⏱️ 3 min
- 6
Add the cooked and drained pasta 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.
⏱️ 2 min
- 7
Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato and Spinach Pasta
For the Pasta
- 12 ounces pasta, any short cut like penne or rotini
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 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 sauté until softened, about 5 minutes.
⏱️ 5 min - 3
Add the minced garlic, dried oregano, and red pepper flakes (if using) 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, salt, and black pepper. Stir well and bring the sauce to a gentle simmer. 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 grated Parmesan cheese until fully combined and the cheese has melted. Add the fresh spinach in batches, stirring until it wilts down into the sauce.
⏱️ 3 min - 6
Add the cooked and drained pasta 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.
⏱️ 2 min - 7
Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min