Creamy Tomato and Spinach Pasta
Creamy Tomato and Spinach Pasta
Ingredients
For the Pasta
- 12 ounces rigatoni
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 5 ounces fresh spinach
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup vegetable broth
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add the rigatoni 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 cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and burst.
⏱️ 7 min
- 4
Stir in the fresh spinach, a handful at a time, allowing it to wilt down before adding more. Continue cooking until all the spinach is wilted, about 2-3 minutes.
⏱️ 3 min
- 5
Pour in the heavy cream and vegetable broth. Bring the mixture to a gentle simmer, then reduce heat to low and stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper.
⏱️ 3 min
- 6
Add the cooked and drained rigatoni 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.
⏱️ 3 min
- 7
Serve immediately, garnished with extra grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato and Spinach Pasta
For the Pasta
- 12 ounces rigatoni
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 5 ounces fresh spinach
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup vegetable broth
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add the rigatoni 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 cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and burst.
⏱️ 7 min - 4
Stir in the fresh spinach, a handful at a time, allowing it to wilt down before adding more. Continue cooking until all the spinach is wilted, about 2-3 minutes.
⏱️ 3 min - 5
Pour in the heavy cream and vegetable broth. Bring the mixture to a gentle simmer, then reduce heat to low and stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper.
⏱️ 3 min - 6
Add the cooked and drained rigatoni 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.
⏱️ 3 min - 7
Serve immediately, garnished with extra grated Parmesan cheese if desired.
⏱️ 1 min