Creamy tomato pasta with spinach has been my weeknight savior more times than I can count! There’s something incredibly comforting about a warm bowl of pasta, especially when it comes together with such speed and ease. I first stumbled upon a similar recipe during a particularly hectic period of my life, juggling work and family, and I realized I needed a delicious, vegetarian-friendly meal that didn’t demand hours in the kitchen. This dish quickly became a staple, proving that incredible flavor doesn’t have to be complicated.
It’s the perfect harmony of rich, tangy tomato sauce, tender pasta, and the fresh, vibrant goodness of spinach. I love how it transforms simple pantry staples into something truly special, making it a go-to for anyone looking for quick and delicious weeknight meals without sacrificing taste or nutrition.
Why You’ll Love This Creamy Tomato Pasta with Spinach
This creamy tomato pasta with spinach isn’t just another dinner; it’s a culinary hug that’s ready in a flash! You’ll absolutely adore it because:
- Quick & Easy: Perfect for those busy weeknights when time is short but cravings are high.
- Rich Flavor: A beautifully balanced sauce that’s both creamy and tangy.
- Healthy Boost: Sneak in those greens with fresh, vibrant spinach.
- Vegetarian-Friendly: A satisfying and hearty meal for everyone at the table.
The Ultimate Quick Dinner: Creamy Tomato Pasta with Spinach
Forget takeout! This creamy tomato pasta with spinach is your new secret weapon for effortless weeknight meals. It’s incredibly fast to prepare, making it ideal for busy schedules without ever compromising on delicious, homemade taste. You’ll be amazed how quickly this satisfying dish comes together.
Essential Equipment for Your Creamy Tomato Pasta with Spinach
Making this creamy tomato pasta with spinach is incredibly straightforward, and you won’t need any fancy gadgets. Just a few kitchen essentials will do the trick. You’ll want a sturdy large pot for boiling your pasta and a spacious skillet or Dutch oven to build that delicious sauce. Having a good whisk or a wooden spoon will make stirring easy, and a colander is crucial for draining your pasta properly.
Tools for Perfect Creamy Tomato Pasta with Spinach
For your creamy tomato pasta with spinach, grab a large pot (at least 6-quart) for the pasta and a large, deep skillet or Dutch oven (10-12 inches) for the sauce. A colander, a wooden spoon or spatula for stirring, and a sharp knife for chopping your onion and garlic are all you’ll need.
Ingredients for Creamy Tomato Pasta with Spinach
To whip up this delightful creamy tomato pasta with spinach, you’ll need just a handful of straightforward ingredients. We’re talking about kitchen staples that come together to create something truly magical. Here’s what you’ll want to have on hand:
- 1 tablespoon olive oil: Good quality, for sautéing.
- 1 medium onion: Chopped finely.
- 2 cloves garlic: Minced for maximum flavor.
- 1 (28 ounce) can crushed tomatoes: Your sauce base.
- 1/2 cup vegetable broth: To thin and add depth.
- 1/2 cup heavy cream: For that irresistible creaminess.
- 1/2 teaspoon dried oregano: A classic Italian herb.
- 1/4 teaspoon red pepper flakes: Optional, for a little kick.
- Salt and black pepper: To taste, always.
- 12 ounces pasta: I love penne or rotini for this.
- 4 cups fresh spinach: Washed and ready to wilt.
- 1/4 cup grated Parmesan cheese: Plus more for serving!
Pantry Staples for Creamy Tomato Pasta with Spinach
The beauty of this creamy tomato pasta with spinach is that it relies heavily on ingredients you probably already have! We’ll use one 28-ounce can of crushed tomatoes for that rich, vibrant base, ensuring a deep tomato flavor. Fresh spinach is key here, so grab a generous 4-cup bag. And don’t forget the grated Parmesan cheese – it adds that perfect salty, umami finish.
How to Make Creamy Tomato Pasta with Spinach
Making this creamy tomato pasta with spinach is incredibly rewarding and surprisingly simple. I’ve broken it down into easy, actionable steps so you can create a delicious meal without any fuss. The key is to get your pasta cooking while you build the sauce, making the whole process super efficient!
- Cook the Pasta: Start by bringing a large pot of salted water to a rolling boil. Add your chosen pasta (penne or rotini work beautifully here) and cook according to package directions until it’s al dente. This usually takes about 8-10 minutes. Drain the pasta well, reserving about a cup of the starchy pasta water, then set it aside.
- Sauté Aromatics: While your pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until it softens and becomes translucent, which should take about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for just 1 minute more until it’s fragrant. Be careful not to burn the garlic, as it can turn bitter very quickly.
- Build the Sauce Base: Pour in the crushed tomatoes, vegetable broth, heavy cream, dried oregano, and red pepper flakes (if you’re using them for a little heat). Stir everything together well.
- Simmer and Thicken: Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly. This simmering time is crucial for developing a rich, deep taste.
- Season the Sauce: Taste the sauce and season generously with salt and black pepper. Remember, pasta dishes need well-seasoned sauce!
- Combine Pasta and Spinach: Add the cooked and drained pasta directly into the skillet with the sauce. Toss gently to coat. Then, add the fresh spinach, handful by handful, stirring until it wilts down, which usually takes about 2-3 minutes. If the sauce seems too thick, add a splash or two of that reserved pasta water.
- Stir in Cheese: Remove the skillet from the heat and stir in the 1/4 cup of grated Parmesan cheese until it’s fully melted and incorporated.
- Serve: Dish out your creamy tomato pasta with spinach immediately, garnished with extra Parmesan cheese, if desired. Enjoy!
Preparing Your Creamy Tomato Pasta with Spinach Sauce
The heart of this creamy tomato pasta with spinach lies in its luscious sauce. Begin by sautéing your chopped onion in olive oil until it’s beautifully softened and translucent, about 5 minutes. Next, stir in the minced garlic for just a minute until fragrant; watch it carefully to avoid burning. Then, add the crushed tomatoes, vegetable broth, rich heavy cream, dried oregano, and those optional red pepper flakes. Bring this mixture to a gentle simmer, then let it cook for a good 10-15 minutes. This simmering time is essential for the flavors to deepen and the sauce to achieve a lovely, slightly thickened consistency. Finally, taste and adjust the seasoning with salt and black pepper until it’s perfect.
Combining Pasta and Sauce for Creamy Tomato Pasta with Spinach
Once your sauce has simmered to perfection and your pasta is al dente, it’s time to bring them together for your creamy tomato pasta with spinach. Add the drained, cooked pasta directly into the skillet with the sauce. Toss gently to ensure every strand is coated. Then, add the fresh spinach, stirring it in batches until it completely wilts, which should only take 2-3 minutes. Finish by stirring in the 1/4 cup of grated Parmesan cheese until it melts seamlessly into the sauce, adding that irresistible cheesy goodness.
Tips for the Best Creamy Tomato Pasta with Spinach
Crafting the perfect creamy tomato pasta with spinach isn’t just about following the steps; it’s about paying attention to a few key details that elevate the dish from good to absolutely incredible. First, always cook your pasta to a true al dente – it should have a slight bite to it. Overcooked pasta will become mushy in the sauce. Second, don’t skimp on quality ingredients; a good can of crushed tomatoes and fresh spinach make a huge difference. Finally, taste and adjust your seasoning throughout the cooking process. A little extra salt or pepper at the end can truly brighten all the flavors.
Achieving Perfect Creamy Tomato Pasta with Spinach
For ultimate creamy tomato pasta with spinach perfection, ensure your pasta is al dente, never mushy. The sauce should be rich and cling to the pasta, not watery; if it’s too thick, use a splash of reserved pasta water. Always taste and adjust salt and pepper at the end for balanced flavor.
Creamy Tomato Pasta with Spinach: Variations and Serving Suggestions
One of the best things about this creamy tomato pasta with spinach is how easily you can make it your own! It’s a fantastic base for all sorts of delicious additions and pairs beautifully with simple sides. Here are some ideas to get your creative juices flowing:
- Add Protein: Sautéed chicken breast, shrimp, or even crumbled Italian beef sausage would be delicious additions.
- Boost the Veggies: Roasted red peppers, sun-dried tomatoes (chopped), or sautéed mushrooms can add extra layers of flavor and texture.
- Spice it Up: A pinch more red pepper flakes, or even a dash of a spicy chili oil at the end, can give it a wonderful kick.
- Serve With: A simple side salad with a vinaigrette dressing and some crusty Italian bread for soaking up all that amazing sauce.
Customizing Your Creamy Tomato Pasta with Spinach
To personalize your creamy tomato pasta with spinach, consider adding cooked beef or chicken for extra protein, or throw in some sautéed bell peppers or zucchini for more vegetables. You could also swap out the Parmesan for fresh mozzarella or a sprinkle of feta cheese for a different flavor profile.
Storing and Reheating Creamy Tomato Pasta with Spinach
One of the beauties of this creamy tomato pasta with spinach is that it makes fantastic leftovers! To keep it fresh, always transfer any remaining pasta into an airtight container as soon as it has cooled down to room temperature. This is important for food safety and preventing bacterial growth. Store it in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce if needed, or in the microwave until heated through.
Keeping Your Creamy Tomato Pasta with Spinach Fresh
To keep your creamy tomato pasta with spinach fresh, place cooled leftovers in an airtight container. Refrigerate promptly and consume within 3 days. Reheat gently on the stovetop with a little liquid, or in the microwave, ensuring it’s thoroughly warmed before eating.
Frequently Asked Questions About Creamy Tomato Pasta with Spinach
I get a lot of questions about this creamy tomato pasta with spinach, and I love helping you make the most of this delicious meal! Here are some of the most common queries I receive, along with my best advice to ensure your pasta dish is always a success.
Can I make Creamy Tomato Pasta with Spinach ahead of time?
While you can prepare the sauce for your creamy tomato pasta with spinach a day in advance, I recommend cooking the pasta fresh just before serving to avoid it getting mushy.
What kind of pasta works best for Creamy Tomato Pasta with Spinach?
I find that short, sturdy pasta shapes like penne, rotini, or fusilli work wonderfully for creamy tomato pasta with spinach. Their nooks and crannies really hold onto that luscious sauce!
Can I use frozen spinach in Creamy Tomato Pasta with Spinach?
Absolutely! If using frozen spinach for your creamy tomato pasta with spinach, make sure to thaw it and squeeze out as much excess water as possible before adding it to the sauce to prevent a watery dish.
Creamy Tomato Pasta with Spinach Nutritional Information
Please note that the nutritional information provided for this creamy tomato pasta with spinach is an estimate. Calorie and macronutrient counts can vary significantly based on the specific brands of ingredients you use, portion sizes, and any substitutions made. This information is intended as a general guide, not precise dietary advice.
Print
Creamy Tomato Pasta with Spinach
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy tomato pasta with spinach is a quick and easy weeknight meal. It features a rich tomato sauce, tender pasta, and fresh spinach.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 12 ounces pasta (such as penne or rotini)
- 4 cups fresh spinach
- 1/4 cup grated Parmesan cheese, plus more for serving
Instructions
- Cook pasta according to package directions. Drain and set aside.
- While pasta is cooking, heat olive oil in a large skillet or pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more, until fragrant.
- Stir in crushed tomatoes, vegetable broth, heavy cream, oregano, and red pepper flakes (if using). Bring to a simmer and cook for 10-15 minutes, allowing flavors to meld and sauce to thicken slightly.
- Season the sauce with salt and pepper to taste.
- Add the cooked pasta and fresh spinach to the skillet with the sauce. Cook, stirring, until the spinach wilts, about 2-3 minutes.
- Stir in 1/4 cup of grated Parmesan cheese.
- Serve immediately, garnished with more Parmesan cheese if desired.
Notes
- For a vegetarian option, ensure your vegetable broth does not contain animal products.
- You can adjust the amount of red pepper flakes to your spice preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550
- Sugar: 10g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg
