Creamy Tomato and Spinach Pasta
Creamy Tomato and Spinach Pasta
Ingredients
For the Pasta
- 8 ounces spaghetti
- 1/2 cup pasta water, reserved from cooking pasta
For the Sauce
- 1 tablespoon oil
- 1 tablespoon butter
- 3 garlic, cloves, sliced
- 1 yellow onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 teaspoon red chili flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper powder
- 1 teaspoon smoked red paprika powder
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1/2 cup chicken broth, or 1/2 cup water + 1 chicken bouillon cube
- 1 cup heavy whipping cream, unsweetened
- 1 cup spinach
- 3/4 cup Parmesan cheese, freshly grated, plus more for serving
- as needed salt, to taste
- 1 tablespoon fresh parsley, freshly chopped, for garnish
Instructions
- 1
Boil the spaghetti according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the spaghetti and set it aside.
⏱️ 10 min
- 2
In a large pan or skillet, heat the oil and butter over medium heat. Once the oil is hot and the butter is melted, add the sliced garlic. Sauté for 30 seconds until fragrant.
⏱️ 1 min
- 3
Add the finely chopped yellow onion to the pan and sauté for 1 minute until it becomes translucent.
⏱️ 1 min
- 4
Stir in the halved cherry tomatoes and sauté for 1 to 2 minutes.
⏱️ 2 min
- 5
Add the red chili flakes, garlic powder, black pepper powder, and smoked red paprika powder to the pan. Mix well to combine with the vegetables.
⏱️ 1 min
- 6
Stir in the tomato paste and mix thoroughly, cooking for another minute to deepen its flavor.
⏱️ 1 min
- 7
Pour in the chicken broth (or water with bouillon cube) and squeeze in the lemon juice. Bring the mixture to a gentle simmer and let it cook for 2 to 3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 8
Reduce the heat to medium-low and stir in the heavy whipping cream. Cook, stirring occasionally, until the sauce begins to thicken.
⏱️ 3 min
- 9
Add the spinach to the sauce and cook for 1 minute, or until it wilts.
⏱️ 1 min
- 10
Lower the heat to low and stir in the freshly grated Parmesan cheese until it is fully incorporated and the sauce is creamy. Taste the sauce and adjust with salt as needed.
⏱️ 2 min
- 11
Add the cooked spaghetti to the pan with the sauce. Toss well until the pasta is evenly coated. If the sauce is too thick, add a little of the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 2 min
- 12
Serve warm, garnished with additional freshly grated Parmesan cheese and freshly chopped parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato and Spinach Pasta
For the Pasta
- 8 ounces spaghetti
- 1/2 cup pasta water, reserved from cooking pasta
For the Sauce
- 1 tablespoon oil
- 1 tablespoon butter
- 3 garlic, cloves, sliced
- 1 yellow onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 teaspoon red chili flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper powder
- 1 teaspoon smoked red paprika powder
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1/2 cup chicken broth, or 1/2 cup water + 1 chicken bouillon cube
- 1 cup heavy whipping cream, unsweetened
- 1 cup spinach
- 3/4 cup Parmesan cheese, freshly grated, plus more for serving
- as needed salt, to taste
- 1 tablespoon fresh parsley, freshly chopped, for garnish
Instructions
- 1
Boil the spaghetti according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the spaghetti and set it aside.
⏱️ 10 min - 2
In a large pan or skillet, heat the oil and butter over medium heat. Once the oil is hot and the butter is melted, add the sliced garlic. Sauté for 30 seconds until fragrant.
⏱️ 1 min - 3
Add the finely chopped yellow onion to the pan and sauté for 1 minute until it becomes translucent.
⏱️ 1 min - 4
Stir in the halved cherry tomatoes and sauté for 1 to 2 minutes.
⏱️ 2 min - 5
Add the red chili flakes, garlic powder, black pepper powder, and smoked red paprika powder to the pan. Mix well to combine with the vegetables.
⏱️ 1 min - 6
Stir in the tomato paste and mix thoroughly, cooking for another minute to deepen its flavor.
⏱️ 1 min - 7
Pour in the chicken broth (or water with bouillon cube) and squeeze in the lemon juice. Bring the mixture to a gentle simmer and let it cook for 2 to 3 minutes, allowing the flavors to meld.
⏱️ 3 min - 8
Reduce the heat to medium-low and stir in the heavy whipping cream. Cook, stirring occasionally, until the sauce begins to thicken.
⏱️ 3 min - 9
Add the spinach to the sauce and cook for 1 minute, or until it wilts.
⏱️ 1 min - 10
Lower the heat to low and stir in the freshly grated Parmesan cheese until it is fully incorporated and the sauce is creamy. Taste the sauce and adjust with salt as needed.
⏱️ 2 min - 11
Add the cooked spaghetti to the pan with the sauce. Toss well until the pasta is evenly coated. If the sauce is too thick, add a little of the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 2 min - 12
Serve warm, garnished with additional freshly grated Parmesan cheese and freshly chopped parsley, if desired.
⏱️ 1 min