Description
This Creamy Spinach Tomato Pasta offers a comforting and satisfying meal that is quick to prepare. It features a rich, luscious sauce that beautifully coats tender pasta, enhanced by the vibrant sweetness of tomatoes and fresh spinach. This heartwarming dish comes together in under 40 minutes, making it an ideal choice for busy weeknights or whenever you desire a special, fuss-free dinner.
Ingredients
- 12 ounces sturdy short pasta (penne, fusilli, rotini, or farfalle)
- Salt, for pasta water
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups fresh spinach
- 1/2 cup pasta water
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
- Black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the 12 ounces of pasta and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1/2 cup of the starchy pasta water.
- Sauté aromatics: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook for 5-7 minutes until softened and translucent, stirring occasionally.
- Add garlic and tomatoes: Stir in the 3 minced garlic cloves and cook for another minute until fragrant. Add the 1 pint of halved cherry tomatoes and 1/2 teaspoon of red pepper flakes (if using). Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to burst and release their juices, creating a rustic sauce base.
- Wilt the spinach: Stir in the 4 cups of fresh spinach, adding it in batches if necessary, and cook for 2-3 minutes until it wilts completely.
- Create the creamy sauce: Pour in the reserved 1/2 cup of pasta water and 1/2 cup of heavy cream. Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing it to slightly thicken.
- Combine with pasta: Drain the cooked pasta and add it directly to the skillet with the sauce. Toss everything together to coat the pasta evenly.
- Finish and serve: Remove from heat and stir in 1/4 cup of grated Parmesan cheese. Season with black pepper to taste. Serve immediately, garnished with fresh chopped basil and additional Parmesan cheese, if desired.
Notes
- For a richer flavor, you can sauté the onions in a mix of olive oil and a tablespoon of butter.
- If you don’t have heavy cream, you can use half-and-half, but the sauce might be slightly less thick.
- Add grilled chicken or shrimp for a protein boost, or stir in canned cannellini beans for a vegetarian protein option.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water to loosen the sauce.
Nutrition
- Array