Imagine twirling your fork into a creamy, vibrant pasta dish that looks like it came straight from a gourmet Italian restaurant - but you made it in your own kitchen! This Creamy Tomato and Spinach Pasta is about to become your new weeknight dinner superhero, combining luxurious flavors with incredibly simple preparation. Whether you're a busy professional, a home cook looking to impress, or someone who craves restaurant-style meals without the hefty price tag, this recipe will transform your dinner game in just half an hour.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g pasta of choice
- 1 can diced tomatoes
- 2 cups fresh spinach
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Add the pasta to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to burn.
- Pour the canned diced tomatoes into the skillet with the garlic. Simmer for 3-4 minutes, allowing the tomatoes to soften and release their juices.
- Reduce heat to low and slowly stir in the heavy cream, creating a smooth and creamy sauce. Season with salt and pepper to taste.
- Add fresh spinach to the sauce and cook for 1-2 minutes until the spinach wilts and becomes tender.
- Drain the cooked pasta, reserving about 1/4 cup of pasta water in case you need to adjust sauce consistency.
- Add the drained pasta directly into the skillet with the tomato cream sauce. Gently toss to coat the pasta evenly.
- If the sauce seems too thick, add a little reserved pasta water to reach desired consistency.
- Serve hot, garnished with freshly grated Parmesan cheese and optional fresh basil leaves.
Tips
- Pasta Perfection: Always salt your pasta water generously - it should taste like the sea. This is your only chance to season the pasta itself from the inside.
- Garlic Alert: Watch your garlic closely when sautéing. 30-45 seconds is the sweet spot between fragrant and burnt. If it starts to brown, start over to prevent bitterness.
- Cream Technique: Add cream slowly and on low heat to prevent separation and ensure a smooth, silky sauce.
- Spinach Wisdom: Add spinach last and cook just until wilted to maintain its bright green color and nutritional value.
- Consistency is Key: Reserved pasta water is your secret weapon for adjusting sauce thickness. A little splash can transform a too-thick sauce into silky perfection.
- Cheese Matters: Use freshly grated Parmesan for the best flavor - pre-grated cheese can taste flat and dusty.
Nutrition Facts
Calories: 548kcal
Carbohydrates: 60g
Protein: 14g
Fat: 29g
Saturated Fat: 16g
Cholesterol: 83mg
