Creamy Tomato Pasta with Spinach and Parmesan
A quick and satisfying pasta dish with a creamy tomato sauce, fresh spinach, and grated Parmesan cheese, perfect for a weeknight dinner.
Ingredients
- •12 ounces (about 340g) pasta (such as penne, rotini, or fettuccine)
- •1 tablespoon olive oil
- •1 small onion, finely chopped
- •2 cloves garlic, minced
- •1 (14.5 ounce / 411g) can diced tomatoes, undrained
- •1/2 cup vegetable broth or chicken broth
- •1/2 cup heavy cream
- •1/4 cup grated Parmesan cheese, plus more for serving
- •5 ounces (about 140g) fresh spinach
- •1/2 teaspoon dried oregano
- •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 the pasta water before draining. Set aside.
- 2
While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and dried oregano, and cook for another minute until fragrant.
- 3
Stir in the diced tomatoes (undrained) and vegetable broth. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
- 4
Reduce the heat to low. Stir in the heavy cream and 1/4 cup of grated Parmesan cheese until well combined and heated through. Season with salt and black pepper to taste.
- 5
Add the drained pasta and fresh spinach to the sauce. Toss gently until the spinach wilts, about 1-2 minutes. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- 6
Serve immediately, garnished with extra grated Parmesan cheese and fresh basil, if desired.
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