This Tomato Spinach Pasta is a fresh and vibrant dish that brings together juicy tomatoes and leafy spinach. Perfect for a quick weeknight dinner!
It’s so easy to make, you’ll feel like a chef in no time! I love adding a sprinkle of cheese on top just before serving—it makes it even tastier!
Key Ingredients & Substitutions
Penne pasta: This shape holds onto the sauce well. If you don’t have penne, other pasta like fusilli, rotini, or even spaghetti can work. Just remember to adjust cooking times according to the pasta type!
Olive oil: Extra virgin olive oil adds a lovely flavor. If you’re out, any neutral oil like vegetable or canola can be used. You might lose a bit of flavor but it will still work fine!
Garlic: Fresh garlic gives an amazing aroma, but garlic powder can substitute in a pinch—just use about 1/3 teaspoon per clove. I find fresh always adds that bit more magic!
Diced tomatoes: Canned tomatoes are convenient, but fresh tomatoes can add brightness. If you have them, go for it! You could also use crushed tomatoes or even tomato sauce for a different texture.
Spinach: Fresh spinach is ideal for wilting, but frozen spinach can substitute. Just make sure to thaw and give it a good squeeze to remove excess water before adding it to your dish.
Heavy cream: If you’re looking to lighten the dish, half-and-half, or even milk, works instead. You could use a dairy-free alternative like coconut or cashew cream for a plant-based option.
How Do I Make Sure My Tomato Spinach Pasta Sauce Is Creamy?
A creamy sauce comes from carefully mixing the ingredients without overheating them. Here’s how to do it well:
- After cooking your garlic, be sure to lower the heat when you add heavy cream and cheese. Cooking on high can cause them to separate.
- Stir continuously as you mix the cream and cheese with the tomatoes. This helps everything blend smoothly and prevents curdling.
- If the sauce seems too thick, add a splash of pasta water! It can help loosen it and add flavor from the pasta.
Following these steps ensures your pasta will have a delightful creamy coating instead of being dry or clumpy. Enjoy!
How to Make Tomato Spinach Pasta
Ingredients You’ll Need:
Base Ingredients:
- 12 oz penne pasta
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes or 2 cups fresh diced tomatoes
- 2 cups fresh spinach leaves
- 1/2 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This Tomato Spinach Pasta recipe takes about 20-25 minutes from start to finish. You’ll need about 10-15 minutes for prep and cooking and then just a little time to serve it up and enjoy. It’s super quick and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the penne pasta and cook it according to the package instructions until it’s al dente (that means it should still have a little bite to it!). Once cooked, drain the pasta and set it aside.
2. Prepare the Garlic:
While the pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Add the minced garlic and sauté it for about 1 minute. You want it to become fragrant but not browned, as burnt garlic can taste bitter!
3. Add the Tomatoes:
Next, add the diced tomatoes to the skillet, making sure to include the juice if you’re using canned tomatoes. Cook everything together for about 5-7 minutes. Stir occasionally so everything heats evenly and the tomatoes soften up nicely.
4. Create the Creamy Sauce:
Once the tomatoes are softened, reduce the heat to low. Now, stir in the heavy cream and Parmesan cheese. Mix it all together well until you have a smooth, creamy sauce. Taste, and then season with salt, black pepper, and red pepper flakes if you like a little heat.
5. Add the Spinach:
Now, add the fresh spinach leaves to your sauce. Cook for another 2-3 minutes, just until the spinach wilts down into the mix.
6. Combine the Pasta and Sauce:
Now it’s time to bring everything together! Toss the cooked penne pasta into the skillet with the sauce. Gently mix it all up so the pasta is well coated with that delicious creamy sauce.
7. Serve It Up:
Remove the skillet from heat and serve your hot Tomato Spinach Pasta right away. Garnish each plate with extra Parmesan cheese and fresh herbs for a lovely touch if you like. Enjoy your meal!
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat pasta adds a rich flavor and more fiber. Gluten-free pasta works well too—just be mindful of package cooking times since they can vary. Both will cook slightly differently, so keep an eye on them!
How Can I Make This Recipe Vegetarian?
This recipe is already vegetarian! Just ensure your Parmesan cheese is rennet-free to keep it completely vegetarian. You could also substitute with a vegan cheese option if you’re following a plant-based diet.
Can I Store Leftovers?
Yes! Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a splash of cream or water to loosen the sauce if necessary.
Can I Add Other Vegetables?
Definitely! Feel free to mix in other veggies like bell peppers, zucchini, or mushrooms. Just sauté them with the garlic before adding the tomatoes. This is a great way to customize the dish to your liking!
