Creamy Tomato and Spinach Pasta
Creamy Tomato and Spinach Pasta
Ingredients
- 12 ounces pasta, such as 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 vegetable broth
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 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 pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
⏱️ 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 to the skillet and cook for another minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 5
Stir in the heavy cream, salt, and black pepper. Mix well. Add the fresh spinach in batches, allowing each batch to wilt before adding more, until all the spinach is incorporated and wilted.
⏱️ 3 min
- 6
Add the cooked pasta to the sauce and toss to coat. Stir in the grated Parmesan cheese. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min
- 7
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato and Spinach Pasta
- 12 ounces pasta, such as 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 vegetable broth
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 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 pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
⏱️ 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 to the skillet and cook for another minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 5
Stir in the heavy cream, salt, and black pepper. Mix well. Add the fresh spinach in batches, allowing each batch to wilt before adding more, until all the spinach is incorporated and wilted.
⏱️ 3 min - 6
Add the cooked pasta to the sauce and toss to coat. Stir in the grated Parmesan cheese. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min - 7
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 2 min