Description
Enjoy creamy Spinach Tomato Pasta, a simple weeknight delight. This easy recipe brings fresh flavors and comfort to your table.
Ingredients
Scale
- Main Ingredients:
- 12 oz (340g) short pasta (like penne or rotini)
- 5 oz (140g) fresh spinach, packed
- 1 can (14.5 oz / 411g) diced tomatoes, undrained
- 1 cup (240ml) heavy cream
- Flavor Boosters:
- 4 cloves garlic, minced (or more, if you’re like me!)
- 1 small yellow onion, finely diced
- 1/2 cup (120ml) vegetable broth
- 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
- Seasonings & Spices:
- 1/2 teaspoon red pepper flakes (or to taste)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- Finishing Touches:
- 1/4 cup fresh basil leaves, chopped (for garnish)
Instructions
- Cook the Pasta:: First things first, get a big pot of water boiling. We’re talking serious bubbles here! Add a generous pinch of salt—this is where I always forget to salt the water properly, and it makes a huge difference in the final taste, honestly. Cook your pasta according to package directions until it’s al dente. That means it still has a little bite to it, not mushy! Drain it, but don’t rinse it, and for goodness sake, save about a cup of that starchy pasta water. You’ll thank me later, trust me.
- Sauté Aromatics:: While your pasta is doing its thing, grab a large skillet or a Dutch oven. Drizzle in a bit of olive oil over medium heat. Toss in your diced onion and let it soften, about 3-5 minutes, until it’s translucent and fragrant. Then, add your minced garlic. Oh, the smell! It’s one of my favorite kitchen aromas. Be careful not to burn it, though; garlic goes from perfectly golden to bitter in a flash, and I’ve messed that up more times than I care to admit. Just a minute or so until it’s super fragrant.
- Build the Sauce Base:: Now for the tomatoes! Pour in your canned diced tomatoes, juices and all, along with the vegetable broth, red pepper flakes, and dried oregano. Give it a good stir, let it come to a gentle simmer, and cook for about 5-7 minutes. You want those flavors to meld together, getting all cozy in the pan. This is where the magic starts to happen, you can really smell the sweetness of the tomatoes taking over. Let it bubble gently, reducing just a tad.
- Add Cream and Spinach:: Reduce the heat to low, then pour in the heavy cream. Stir it in gently until everything is beautifully combined and the sauce looks rich and inviting. Next, pile in the fresh spinach. It might look like a mountain, but honestly, it wilts down incredibly fast. Stir it in batches if you need to, letting each batch wilt before adding more. This is where I sometimes get impatient and try to cram it all in at once, leading to a spinach avalanche! Just keep stirring until it’s all tender and vibrant green.
- Combine and Finish:: Now, the best part! Add your drained, cooked pasta directly into the sauce. Toss everything together until every piece of pasta is coated in that luscious, creamy Spinach Tomato Pasta sauce. If the sauce seems a little too thick, this is where that reserved pasta water comes in handy. Add a splash or two, a tablespoon at a time, until you reach your desired consistency. Don’t be shy; it really helps bind everything together and makes it extra silky.
- Serve It Up:: Finally, stir in a generous handful of freshly grated Parmesan cheese. Give it one last good mix, making sure that cheese is melting into every nook and cranny. Taste it and adjust any seasonings—maybe a little more salt, a crack of black pepper, or another pinch of red pepper flakes if you’re feeling bold. Serve your delicious Spinach Tomato Pasta immediately, garnished with fresh basil leaves. It should look vibrant, smell incredible, and taste like pure comfort. Enjoy that moment, you’ve earned it!