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
Scale
- 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