Creamy Tomato and Spinach Pasta
Creamy Tomato and Spinach Pasta
Ingredients
- 12 ounces pasta, such as penne or rotini
- 2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 28-ounce can canned diced tomatoes, undrained
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup fresh basil, chopped, for garnish (optional)
Instructions
- 1
Cook the pasta according to package directions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining. 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 chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the skillet and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Stir in the undrained diced tomatoes and vegetable broth. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 5
Reduce the heat to low and stir in the heavy cream. Add the fresh spinach, a handful at a time, allowing it to wilt before adding more. Continue stirring until all the spinach has wilted into the sauce.
⏱️ 5 min
- 6
Add the cooked and drained pasta to the skillet with the sauce. Stir in the grated Parmesan cheese, salt, and black pepper. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min
- 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh basil, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato and Spinach Pasta
- 12 ounces pasta, such as penne or rotini
- 2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 28-ounce can canned diced tomatoes, undrained
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup fresh basil, chopped, for garnish (optional)
Instructions
- 1
Cook the pasta according to package directions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining. 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 chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the skillet and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Stir in the undrained diced tomatoes and vegetable broth. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 5
Reduce the heat to low and stir in the heavy cream. Add the fresh spinach, a handful at a time, allowing it to wilt before adding more. Continue stirring until all the spinach has wilted into the sauce.
⏱️ 5 min - 6
Add the cooked and drained pasta to the skillet with the sauce. Stir in the grated Parmesan cheese, salt, and black pepper. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min - 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh basil, if desired.
⏱️ 2 min