Pasta W Spinach Tomato Alfredo Sauce
Indulge in the creamy, comforting flavors of Pasta with Spinach Tomato Alfredo Sauce, a delectable fusion of fresh produce and rich, velvety sauce. This recipe pairs tender pasta with sautéed garlic, juicy cherry tomatoes, and vibrant spinach, all enveloped in a luscious Parmesan Alfredo sauce. Finished with a touch of crushed red pepper flakes for subtle heat, this dish strikes a perfect balance between indulgence and freshness. Ready in just 30 minutes, this easy-to-make meal is perfect for busy weeknights or elegant entertaining. Garnish with fragrant fresh basil for a restaurant-quality presentation that will impress family and guests alike. Perfectly creamy, flavorful, and satisfying, this pasta dish is destined to become a new favorite!
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Recipe Information
Ingredients
- 12 oz Pasta (penne, fettuccine, or your choice)
- 2 tbsp Olive oil
- 3 pieces Garlic cloves, minced
- 1.5 cups Cherry tomatoes, halved
- 4 cups Fresh spinach
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 2 tbsp Unsalted butter
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 0.25 tsp Crushed red pepper flakes (optional)
- 6 pieces Fresh basil leaves (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
Add the cherry tomatoes to the skillet and cook for 4-5 minutes, stirring occasionally, until they soften and release their juices.
Add the fresh spinach to the skillet and cook for 2-3 minutes, or until wilted. Remove the mixture from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Pour in the heavy cream and bring to a gentle simmer, stirring constantly for about 2 minutes.
Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt, black pepper, and red pepper flakes (if using).
Add the cooked pasta to the skillet with the Alfredo sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Return the tomato and spinach mixture to the skillet and gently toss everything together to combine.
Serve the pasta warm, garnished with fresh basil leaves if desired. Enjoy!
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.6 g | 205% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3912 mg | 170% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 9.6 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1070 mg | 82% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 753 mg | 16% | |
*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.
