Creamy Tomato and Spinach Pasta
Indulge in the comforting flavors of this Creamy Tomato and Spinach Pasta, a quick and easy dinner that combines the richness of a velvety tomato-cream sauce with the wholesome goodness of fresh spinach. Perfectly cooked pasta, like penne or fettuccine, is tossed in a luscious blend of crushed tomatoes, heavy cream, and grated Parmesan, creating a balanced dish packed with flavor. A hint of garlic and optional red pepper flakes adds depth and a gentle kick, while fresh basil leaves make for an elegant garnish. Ready in just 30 minutes, this recipe is a weeknight hero that’s also worthy of special occasions. With its creamy texture and vibrant ingredients, this pasta is sure to satisfy every craving for a hearty, vegetarian Italian-inspired meal.
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Recipe Information
Ingredients
- 12 oz Pasta (penne or fettuccine)
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 0.5 tsp Crushed red pepper flakes (optional)
- 15 oz Canned crushed tomatoes
- 0.75 cup Heavy cream
- 5 oz Fresh baby spinach
- 0.5 cup Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Fresh basil leaves (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Reserve 1 cup of pasta water before draining and set the cooked pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant. If using, add the crushed red pepper flakes and cook for another 30 seconds.
Pour the crushed tomatoes into the skillet and stir to combine with the garlic. Let the sauce simmer for 5 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream. Simmer for 2-3 minutes until the sauce becomes creamy and well combined.
Add the fresh baby spinach to the skillet and cook for 2-3 minutes until wilted. Stir occasionally to incorporate the spinach into the sauce.
Stir in the grated Parmesan cheese, salt, and ground black pepper. Mix well until the cheese is melted and the sauce is smooth.
Add the cooked pasta to the skillet, tossing to coat it evenly in the sauce. If the sauce is too thick, add the reserved pasta water a few tablespoons at a time until desired consistency is reached.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the creamy tomato and spinach pasta hot, garnished with fresh basil leaves if desired. Enjoy!
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3751 mg | 163% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 22.0 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 735 mg | 57% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2428 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
