Creamy Tomato and Spinach Pasta
A comforting pasta dish combining creamy tomato sauce with fresh spinach, perfect for a quick weeknight dinner.
Ingredients
Pasta and Sauce Ingredients
- 1/2 lb penne pasta
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 14.5 oz diced tomatoes (1 can) with juices
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/8 tsp crushed red pepper
- 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
- 2 Tbsp tomato paste
- 1/2 cup water
- 2 oz cream cheese cut into pieces
- 1/4 cup grated Parmesan
- 4 oz fresh spinach
Instructions
Preparation
- Gather and prepare all ingredients.
Cooking Pasta
- Bring a large pot of water to a boil over high heat.
- Add the pasta and boil until tender (about 7-10 minutes).
- Drain the pasta in a colander.
Making the Sauce
- In a large skillet, sauté the onion, garlic, and olive oil over medium heat until the onions are soft and translucent (about 3-5 minutes).
- Add the diced tomatoes (with juices), oregano, basil, crushed red pepper, salt, and freshly cracked pepper to the skillet. Stir to combine.
- Add the tomato paste and a 1/2 cup of water. Stir until the tomato paste is mixed into the sauce.
- Turn the heat down to low. Cut the cream cheese into a few pieces and add them to the skillet.
- Use a whisk to stir the sauce until the cream cheese has melted and the sauce is creamy.
- Add the Parmesan cheese and stir until it melts.
- Add the fresh spinach and gently stir it into the sauce until it wilts (about 2-3 minutes).
- Add the cooked pasta and stir until it is well coated in the creamy sauce.
- Taste and adjust the salt and pepper if needed.
Serving
- Serve warm, garnished with extra Parmesan cheese if desired.
Notes
For variations, add more vegetables like bell peppers or mushrooms, or use gluten-free pasta. Can be made vegan with plant-based substitutes for cream cheese and Parmesan.