Creamy Tomato and Spinach Pasta
Creamy Tomato and Spinach Pasta
Ingredients
- 12 ounces linguine
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 tablespoons tomato paste
- 1 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, freshly ground, 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.
⏱️ 10 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes.
⏱️ 5 min
- 3
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 4
Stir in the diced tomatoes (undrained) and tomato paste. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 5 min
- 5
Pour in the vegetable broth and heavy cream. Bring the sauce back to a gentle simmer and cook for another 3-5 minutes, or until it has slightly thickened.
⏱️ 5 min
- 6
Add the fresh spinach to the sauce, stirring until it wilts completely, which should take 1-2 minutes.
⏱️ 2 min
- 7
Stir in the cooked and drained linguine, grated Parmesan cheese, salt, and black pepper. Toss everything together until the pasta is well coated with the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 8
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato and Spinach Pasta
- 12 ounces linguine
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 tablespoons tomato paste
- 1 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, freshly ground, 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.
⏱️ 10 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes.
⏱️ 5 min - 3
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 4
Stir in the diced tomatoes (undrained) and tomato paste. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 5 min - 5
Pour in the vegetable broth and heavy cream. Bring the sauce back to a gentle simmer and cook for another 3-5 minutes, or until it has slightly thickened.
⏱️ 5 min - 6
Add the fresh spinach to the sauce, stirring until it wilts completely, which should take 1-2 minutes.
⏱️ 2 min - 7
Stir in the cooked and drained linguine, grated Parmesan cheese, salt, and black pepper. Toss everything together until the pasta is well coated with the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 8
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 1 min