Creamy Tomato and Spinach Pasta
This creamy tomato and spinach pasta is a 30-minute dinner made with less than 10 ingredients like cherry tomatoes, garlic, parm, cream and basil.
Servings: 4 servings
Calories: 421kcal
Equipment
- Glass meal prep bowls for storing leftovers
Ingredients
- 1/2 lb penne pasta
- 2 tbsp olive oil
- 1 shallot diced
- 1 cup cherry tomatoes quartered
- 3 cloves garlic minced
- 1 cup pasta water
- 1 cup jarred pasta sauce
- 1/3 cup heavy cream
- 1/2 cup parmesan cheese grated
- 2 cups spinach chopped
- 1/2 cup fresh basil roughly chopped
Instructions
- Bring a large pot of salted water to a boil then add pasta, cooking for 9 minutes until al dente. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add shallots, cherry tomatoes and garlic, sauteeing for 5 minutes until tomatoes soften.
- Add pasta water, pasta sauce, heavy cream and parmesan cheese, then bring to a boil.
- Add in cooked pasta and spinach. Cook for 2 minutes until spinach wilts, then serve garnished with fresh basil and extra parm if desired. Enjoy!
Notes
Remember to save 1 cup of pasta water for the sauce.
For more protein use a protein pasta or add cooked Italian sausage, chicken or shrimp.
Store leftover pasta in the fridge for up to 5 days.
Reheat in the microwave or in a skillet with a splash of water to loosen the sauce.
Freeze in freezer-safe containers for up to 3 months. Defrost in the fridge overnight and reheat.
Nutrition
Calories: 421kcal | Carbohydrates: 50g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 31mg | Sodium: 520mg | Potassium: 539mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2402IU | Vitamin C: 19mg | Calcium: 213mg | Iron: 2mg