Creamy Tomato and Spinach Pasta with Parmesan
A quick and comforting pasta dish featuring a creamy tomato sauce, fresh spinach, and grated Parmesan cheese, perfect for a satisfying dinner.
Ingredients
- •1 pound pasta (penne, rotini, or fettuccine work well)
- •2 tablespoons olive oil
- •1 small yellow onion, finely chopped
- •2 cloves garlic, minced
- •1 (28 ounce) can crushed tomatoes
- •1/2 cup vegetable broth
- •1/2 cup heavy cream
- •5 ounces fresh spinach
- •1/2 cup grated Parmesan cheese, plus more for serving
- •1/4 teaspoon red pepper flakes (optional)
- •Salt and black pepper to taste
- •Fresh basil, chopped (for garnish, optional)
Dietary Info
Instructions
- 1
Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
- 2
While the pasta is cooking, heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- 3
Stir in the crushed tomatoes and vegetable broth. Bring the sauce to a simmer, then reduce heat to low and let it cook for 5-7 minutes, allowing the flavors to meld.
- 4
Pour in the heavy cream and stir well. Add the fresh spinach, a handful at a time, allowing it to wilt before adding more. Cook until all the spinach has wilted, about 2-3 minutes.
- 5
Add the cooked and drained pasta to the sauce. Stir in the 1/2 cup of grated Parmesan cheese. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Season with salt and black pepper to taste.
- 6
Serve immediately, garnished with extra grated Parmesan cheese and fresh basil, if desired.
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