Creamy Tomato and Spinach Pasta
Creamy Tomato and Spinach Pasta
Ingredients
For the Pasta
- 12 ounces pasta, any short pasta, such as penne or rotini
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 5 ounces fresh spinach
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling 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 minced garlic and red pepper flakes, and sauté for 1 minute until fragrant.
⏱️ 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
Pour in the vegetable broth and heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth.
⏱️ 3 min
- 5
Add the fresh spinach to the sauce, a handful at a time, stirring until it wilts completely. Season with salt and black pepper.
⏱️ 3 min
- 6
Add the drained pasta to the skillet with the sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce is too thick.
⏱️ 2 min
- 7
Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato and Spinach Pasta
For the Pasta
- 12 ounces pasta, any short pasta, such as penne or rotini
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 5 ounces fresh spinach
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling 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 minced garlic and red pepper flakes, and sauté for 1 minute until fragrant.
⏱️ 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
Pour in the vegetable broth and heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth.
⏱️ 3 min - 5
Add the fresh spinach to the sauce, a handful at a time, stirring until it wilts completely. Season with salt and black pepper.
⏱️ 3 min - 6
Add the drained pasta to the skillet with the sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce is too thick.
⏱️ 2 min - 7
Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min