Hearty Creamy Tomato Spinach Pasta for Weeknights (Print Version)

Hearty creamy tomato spinach pasta. Enjoy this comforting, easy recipe perfect for your busy weeknights or a cozy family dinner. Simple ingredients, big flavor!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-inspired
Dietary: Vegetarian

# Ingredients:

→ Pantry Staples

01 - 1 lb (450g) short pasta (like penne or rigatoni)
02 - 1 tbsp olive oil
03 - 1 (28 oz) can crushed tomatoes
04 - 1 cup heavy cream
05 - 1/2 cup grated Parmesan cheese, plus more for serving
06 - Salt and freshly ground black pepper to taste

→ Fresh Goodness

07 - 5 oz (140g) fresh spinach

→ Flavor Builders

08 - 4-5 cloves garlic, minced
09 - 1/2 tsp red pepper flakes (or more, if you like heat)

→ Optional Extras

10 - Fresh basil for garnish

# Instructions:

01 - First things first, get a big pot of water boiling. And this is where I always forget to salt the water enough – don't be like me! You want it to taste like the sea, honestly. Once it's bubbling, add your pasta. Cook it according to package directions until it's al dente. While it cooks, I usually get a beautiful steam going in the kitchen, and it just smells like anticipation. Before draining, remember to scoop out about a cup of that starchy pasta water. Trust me, it's liquid gold for our sauce.
02 - While the pasta is doing its thing, grab a large skillet or a Dutch oven. Drizzle in a good amount of olive oil and heat it over medium. Add your minced garlic and those red pepper flakes. Sauté them gently for about a minute until the garlic is fragrant – you’ll smell it, that intoxicating aroma! Be careful not to burn the garlic; a bitter garlic taste can derail the whole dish. This step truly builds the foundation of flavor for our dish.
03 - Pour in your crushed tomatoes. Give it a good stir, and let it come to a gentle simmer. This is where the sauce really starts to deepen in flavor. I usually let it bubble away for about 10-15 minutes, stirring occasionally. You'll notice it thicken slightly, and the color will become a richer red. Season it with a good pinch of salt and some freshly ground black pepper. It’s starting to smell absolutely divine, like a little Italian nonna is in my kitchen!
04 - Once your tomato sauce has simmered down, reduce the heat to low. Now, carefully pour in the heavy cream. Stir it until it's fully incorporated and the sauce turns a beautiful, creamy orange hue. Next, add your fresh spinach in batches. It might look like a lot, but it wilts down surprisingly fast. Keep stirring until all the spinach has completely softened and is nestled into the sauce. I always think, "Wow, where did all that spinach go?"
05 - Drain your al dente pasta, but don't rinse it! Transfer the hot pasta directly into the skillet with the sauce. Add about half of that reserved pasta water – maybe a little more if the sauce seems too thick. Toss everything together vigorously until every strand of pasta is coated in that gorgeous, velvety sauce. This is where the magic happens, and the pasta absorbs all that incredible flavor. I love how it all comes together, a little messy but so satisfying.
06 - Finally, stir in half of your freshly grated Parmesan cheese. Give it another good toss. Taste and adjust seasonings – does it need more salt? A little more pepper? Maybe another pinch of red pepper flakes? Serve immediately, garnished with the remaining Parmesan cheese and, if you're feeling fancy, some fresh basil leaves. The final result should be a comforting, vibrant bowl of this comforting pasta that just begs to be devoured. It always looks so inviting, a real feast for the eyes and the stomach!

# Notes:

01 - Always salt your pasta water generously – it should taste like the sea, truly.
02 - If your sauce seems too thick, a splash of reserved pasta water will work wonders to loosen it up.
03 - Don't be afraid to experiment with different short pasta shapes; they all hold the sauce beautifully.
04 - Serving with a side of crusty garlic bread is my personal favorite for soaking up every last bit of sauce.

# Equipment Needed:

01 - Large pot
02 - large skillet or Dutch oven

# Nutrition (Per Serving):

Calories: 550
Total Fat: 25g
Total Carbohydrate: 60g
Protein: 18g

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