This Tomato Spinach Pasta is a colorful and tasty dish that’s super easy to make! It combines fresh spinach, juicy tomatoes, and pasta for a quick meal that feels fancy.
I love how bright and fresh it tastes! You can enjoy it with a sprinkle of cheese on top, and believe me, it’s great for lunch or dinner. What’s not to like? 🍝🌿
Key Ingredients & Substitutions
Pasta: I used penne, but you can swap it for any pasta you love, like fusilli or spaghetti. Whole wheat pasta is a great healthier option!
Cherry Tomatoes: These are sweet and juicy, perfect for this dish. If you can’t find cherry tomatoes, use diced regular tomatoes or even canned tomatoes for a similar effect.
Olive Oil: Extra virgin olive oil brings a nice flavor. If you’re looking for a different taste, avocado oil can also work well.
Heavy Cream: This gives the sauce its creaminess. For a lighter version, use half-and-half or even keep it dairy-free with coconut milk or a cashew cream.
Fresh Spinach: You can substitute it with other greens like kale or arugula. Just remember that they might change the flavor profile a bit!
How Do I Get the Sauce Just Right?
The sauce is key to making this pasta delicious! After adding the cream, it’s essential to let it simmer for a few moments. This thickens the sauce and helps meld the flavors. Here’s how:
- After adding the cream, lower the heat to prevent it from boiling. Stir continuously.
- Gradually mix in the Parmesan cheese, allowing it to melt fully. This is what makes the sauce rich and creamy.
- If it gets too thick, slowly add your reserved pasta cooking water. This water contains starch from the pasta, which helps the sauce cling better.
Taste as you go to make sure it’s seasoned perfectly!
Tomato Spinach Pasta
Ingredients You’ll Need:
- 12 oz penne pasta (or your choice of pasta)
- 2 tbsp olive oil
- 3-4 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 4 cups fresh spinach
- 1/2 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/2 cup pasta cooking water (reserved)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional, for a slight kick)
How Much Time Will You Need?
This delicious Tomato Spinach Pasta takes about 20 minutes to prepare and cook. It’s a quick and easy meal that’s perfect after a long day!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a rolling boil. Once it’s boiling, add your pasta. Cook it according to the package instructions until it’s al dente (cooked but still firm). Remember to reserve a half cup of the cooking water just before draining the pasta!
2. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté it for about 1 minute, or until it becomes fragrant. Be careful not to let it brown—it can turn bitter!
3. Add the Tomatoes:
Next, toss the halved cherry tomatoes into the skillet. Cook them for about 5-7 minutes, stirring occasionally, until they start to break down and release their juicy goodness.
4. Season it Up:
Stir in the dried basil and oregano. Season with salt, freshly ground black pepper, and a sprinkle of red pepper flakes if you like a little heat. This will really enhance the flavor!
5. Wilt the Spinach:
Add the fresh spinach to the skillet. Cook it for about 2-3 minutes until it wilts down significantly. It will shrink quite a bit!
6. Make the Sauce:
Lower the heat and pour in the heavy cream (or half-and-half). Stir everything together, then sprinkle in the grated Parmesan cheese. Keep stirring until the cheese melts and the sauce looks creamy and delicious.
7. Combine Everything:
Add the drained pasta to the skillet and toss everything together until the pasta is well coated with sauce. If the sauce seems too thick, gradually mix in a bit of your reserved pasta water until you reach your desired consistency.
8. Final Touches:
Taste and adjust the seasoning if necessary. You might want a little more salt or pepper—go ahead and make it your own!
9. Serve and Enjoy:
Serve the pasta hot, garnished with extra Parmesan cheese and a sprinkle of freshly cracked black pepper. Enjoy your creamy Tomato Spinach Pasta—you deserve it!
Can I Use Frozen Spinach in This Recipe?
Yes, you can use frozen spinach! Just be sure to thaw it completely and drain any excess water before adding it to the skillet. This way, it won’t water down your sauce.
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with half-and-half or even a combination of milk and butter (about 1/2 cup milk with 2 tbsp melted butter) to achieve a similar creaminess.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet or microwave, adding a splash of water or milk to loosen the sauce if it thickens too much.
Can I Add More Vegetables?
Absolutely! This dish is versatile, so feel free to add other veggies like bell peppers, zucchini, or mushrooms. Just sauté them with the garlic before adding the tomatoes for a boost of flavor and nutrition.
