Description
Creamy Tomato and Spinach Pasta is a comforting, rich dish with a creamy sauce, fresh spinach, and tomatoes. A perfect meal for weeknights!
Ingredients
Scale
- 12 ounces of pasta (penne, fettuccine, or spaghetti)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 ounces) canned diced tomatoes
- 6 cups fresh spinach, packed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes (optional)
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.
- Heat olive oil in a large skillet over medium heat. Sauté garlic for 1 minute until fragrant, being careful not to burn.
- Add diced tomatoes (with juices) and simmer for 5 minutes. Add fresh spinach and cook for another 2-3 minutes until wilted.
- Lower the heat, add heavy cream, and cook for 2-3 minutes. Stir in Parmesan cheese, salt, pepper, and red pepper flakes until the cheese melts and everything combines.
- Add drained pasta to the skillet and toss to coat. Add reserved pasta water if the sauce is too thick. Serve immediately with additional Parmesan cheese, if desired.
Notes
- For a lighter version, use half-and-half or coconut cream instead of heavy cream.
- Fresh spinach can be substituted with kale or arugula.
- Use gluten-free pasta for a dietary-friendly version.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 6g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 55mg
Keywords: Creamy Tomato and Spinach Pasta, Creamy pasta recipe, Spinach pasta, Tomato pasta, Easy creamy pasta, Pasta with spinach