Creamy Tomato Pasta with Spinach

Name: Creamy Tomato Pasta with Spinach
Total time: 25 min
Yield: 4 servings
Ingredients: 12 oz Pasta (penne or rigatoni); 1 can (28 oz) Canned crushed tomatoes; 1 cup Heavy cream; 2 cups Vegetable or chicken broth; 3 cups Fresh spinach; 3 Garlic cloves, minced; 2 tablespoons Olive oil; 1 small Onion, diced; to taste Salt and black pepper; 1/4 teaspoon Red pepper flakes; 1/2 cup Parmesan cheese, grated; 2 tablespoons Fresh basil

Silky tomato cream sauce clings to pasta with wilted spinach, all cooked in one pot for effortless weeknight comfort.

Time: 25 min
Per serving: 14g protein

Generated food photo of Creamy Tomato Pasta with Spinach

Ingredients

Pasta (penne or rigatoni)
12 oz
Canned crushed tomatoes
1 can (28 oz)
Heavy cream
1 cup
Vegetable or chicken broth
2 cups
Fresh spinach
3 cups
Garlic cloves, minced
3
Olive oil
2 tablespoons
Onion, diced
1 small
Salt and black pepper
to taste
Red pepper flakes
1/4 teaspoon
Parmesan cheese, grated
1/2 cup
Fresh basil
2 tablespoons

Equipment

·Large pot
·Wooden spoon
·Cutting board
·Knife

Steps

Heat olive oil in a large pot over medium heat and sauté the diced onion until softened, about 3 minutes.

Add minced garlic and red pepper flakes, stirring for 1 minute until fragrant.

Pour in the crushed tomatoes and broth, then add the uncooked pasta and stir well.

Bring to a boil, then reduce heat to medium and simmer for 12-14 minutes, stirring occasionally, until pasta is tender.

Stir in the heavy cream and cook for 2 minutes, then season with salt and pepper to taste.

Add the fresh spinach in batches, stirring until wilted, about 2 minutes total.

Remove from heat and stir in half the Parmesan cheese and fresh basil.

Divide among bowls and top with remaining Parmesan before serving.

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