Creamy Tomato and Spinach Pasta
Creamy Tomato and Spinach Pasta
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 1/2 cups cherry tomatoes, halved
- 5 ounces fresh spinach
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 3
Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften and burst.
⏱️ 7 min
- 4
Stir in the fresh spinach, vegetable broth, heavy cream, red pepper flakes (if using), salt, and black pepper. Cook for 2-3 minutes, or until the spinach has wilted.
⏱️ 3 min
- 5
Add the cooked and drained linguine to the skillet with the sauce. Toss to combine. Stir in the grated Parmesan cheese.
⏱️ 2 min
- 6
If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasonings as needed.
⏱️ 1 min
- 7
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato and Spinach Pasta
For the Pasta
- 12 ounces linguine
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 1/2 cups cherry tomatoes, halved
- 5 ounces fresh spinach
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 3
Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften and burst.
⏱️ 7 min - 4
Stir in the fresh spinach, vegetable broth, heavy cream, red pepper flakes (if using), salt, and black pepper. Cook for 2-3 minutes, or until the spinach has wilted.
⏱️ 3 min - 5
Add the cooked and drained linguine to the skillet with the sauce. Toss to combine. Stir in the grated Parmesan cheese.
⏱️ 2 min - 6
If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasonings as needed.
⏱️ 1 min - 7
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.