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); 28 oz can canned crushed tomatoes; 3/4 cup heavy cream; 2 cups vegetable broth; 4 cups fresh spinach; 3 cloves, minced garlic; 2 tablespoons olive oil; 1 small, diced onion; to taste salt and pepper; 1/2 cup, grated parmesan cheese; 2 tablespoons, chopped fresh basil

A luscious one-pot pasta bathed in a rich tomato cream sauce with fresh spinach and garlic.

Time: 25 min
Per serving: 15g protein

Generated food photo of Creamy Tomato Pasta with Spinach

Ingredients

pasta (penne or rigatoni)
12 oz
canned crushed tomatoes
28 oz can
heavy cream
3/4 cup
vegetable broth
2 cups
fresh spinach
4 cups
garlic
3 cloves, minced
olive oil
2 tablespoons
onion
1 small, diced
salt and pepper
to taste
parmesan cheese
1/2 cup, grated
fresh basil
2 tablespoons, chopped

Equipment

·large pot
·wooden spoon
·measuring cups
·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 cook for another minute until fragrant.

Pour in the crushed tomatoes and vegetable broth, stirring to combine.

Add the uncooked pasta to the pot and stir well to separate the noodles.

Bring to a simmer and cook for 12-15 minutes, stirring occasionally, until the pasta is almost tender.

Reduce heat to low and stir in the heavy cream until well combined.

Add the fresh spinach in batches, stirring until wilted, about 2-3 minutes.

Stir in the parmesan cheese and adjust seasoning with salt and pepper to taste.

Remove from heat, top with fresh basil, and serve immediately.

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