Description
Creamy tomato and spinach pasta that’s simple, comforting, and perfect for a quick weeknight meal.
Ingredients
- 8 oz pasta (penne, fusilli, or your choice)
- 1 Tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- ½ cup tomato sauce
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt & pepper, to taste
- 2 cups fresh spinach, roughly chopped
- ¼ cup heavy cream (or half‑and‑half)
- ¼ cup grated Parmesan cheese, plus extra for serving
- Fresh basil leaves, torn, for garnish
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside, reserving ½ cup pasta water.
- Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, about 4 min.
- Add garlic and red pepper flakes; cook 1 min until fragrant.
- Stir in diced tomatoes, tomato sauce, oregano, salt and pepper. Simmer 5–7 min to meld flavors.
- Add spinach and cook until wilted, about 2 min.
- Pour in heavy cream and Parmesan; stir until cheese melts and sauce is smooth. If sauce is too thick, add reserved pasta water a splash at a time.
- Toss cooked pasta into the skillet, coating it in sauce. Cook 1–2 min until everything is heated through.
- Serve topped with extra Parmesan and fresh basil.
Notes
- Use half‑and‑half or Greek yogurt for a lighter creamy option.
- Add cooked chicken or chickpeas for protein.
- Substitute fresh cherry tomatoes if preferred.
- Fresh spinach works best, but wilted frozen spinach also works (thawed and drained).