Creamy Tomato Spinach Pasta
A quick and nutritious vegetarian pasta with a creamy tomato sauce, ready in just 20 minutes—perfect for families.
Ingredients
- 12 oz penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- ½ cup heavy cream or half-and-half
- 4 cups fresh spinach, roughly chopped
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook pasta according to package directions. Reserve ½ cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Add diced tomatoes, basil, oregano, and red pepper flakes. Simmer for 5 minutes.
- Reduce heat to low and stir in cream. Simmer for 2-3 minutes until slightly thickened.
- Add spinach and cook until wilted, about 2 minutes.
- Add drained pasta to the sauce along with Parmesan cheese. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
- Season with salt and pepper to taste. Garnish with fresh basil before serving.
Notes
For extra protein, add cooked chickpeas or white beans. You can use whole wheat pasta for added fiber, and adjust the cream for your preferred richness. Leftovers are great reheated for lunch.