Creamy Tomato Pasta with Spinach
Creamy Tomato Pasta with Spinach
Ingredients
- 12 ounces pasta, any short pasta like penne or rotini
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 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
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of salted water to a 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 cook until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic and red pepper flakes (if using) to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Pour in the crushed tomatoes, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally.
⏱️ 10 min
- 5
Stir in the heavy cream and Parmesan cheese until well combined and the cheese has melted into the sauce.
⏱️ 2 min
- 6
Add the fresh spinach to the sauce, a handful at a time, stirring until it wilts down. Continue until all the spinach is incorporated.
⏱️ 3 min
- 7
Add the cooked and drained pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 8
Stir in the fresh basil. Taste and adjust seasoning if necessary. Serve immediately, garnished with extra grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta with Spinach
- 12 ounces pasta, any short pasta like penne or rotini
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 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
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of salted water to a 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 cook until softened, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic and red pepper flakes (if using) to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Pour in the crushed tomatoes, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally.
⏱️ 10 min - 5
Stir in the heavy cream and Parmesan cheese until well combined and the cheese has melted into the sauce.
⏱️ 2 min - 6
Add the fresh spinach to the sauce, a handful at a time, stirring until it wilts down. Continue until all the spinach is incorporated.
⏱️ 3 min - 7
Add the cooked and drained pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 8
Stir in the fresh basil. Taste and adjust seasoning if necessary. Serve immediately, garnished with extra grated Parmesan cheese.
⏱️ 1 min