Creamy Tomato Spinach Pasta
Silky tomato cream sauce with tender pasta and wilted spinach, all cooked in one satisfying pot.
- Time
- 25 min
- Per serving
- 15g protein
Ingredients
- Pasta12 oz
- Canned crushed tomatoes1 can (28 oz)
- Heavy cream1 cup
- Vegetable or chicken broth2 cups
- Fresh spinach4 cups
- Garlic cloves, minced3
- Onion, diced1 medium
- Butter2 tablespoons
- Olive oil1 tablespoon
- Parmesan cheese, grated1/2 cup
- Salt and pepperto taste
- Red pepper flakes1/2 teaspoon
- Fresh basil2 tablespoons, optional
Equipment
- ·Large pot
- ·Wooden spoon
- ·Measuring cups
- ·Measuring spoons
Steps
1
Heat butter and olive oil in a large pot over medium heat.
2
Sauté diced onion until softened, about 3 minutes.
3
Add minced garlic and red pepper flakes, cook for 1 minute until fragrant.
4
Pour in the crushed tomatoes and broth, stirring well.
5
Add the pasta directly into the pot and bring to a simmer.
6
Cook for 10–12 minutes, stirring occasionally, until the pasta is nearly tender.
7
Stir in the heavy cream and half of the Parmesan cheese.
8
Add the fresh spinach in batches, stirring until wilted, about 2 minutes.
9
Season with salt and pepper to taste.
10
Serve hot, topped with remaining Parmesan and fresh basil if desired.