Ingredients
- 8 ounces pasta (penne, fusilli, or spaghetti)
- 2 tablespoons olive oil
- 1 chopped onion
- 2 cloves garlic, minced
- 2 cups fresh spinach (or frozen spinach)
- 2 cups chopped tomatoes (fresh or canned)
- 1 cup heavy cream (or cream cheese)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh herbs (basil, oregano, or thyme) for garnish
Instructions
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent. Toss in garlic and stir until fragrant, about 30 seconds.
- Add the tomatoes: Stir in the chopped tomatoes, cooking for about 5-6 minutes until they soften and release their juices.
- Incorporate the spinach: Gradually add in the fresh spinach, stirring until wilted. If using frozen spinach, thaw and squeeze out excess moisture before adding.
- Mix in the pasta: Pour in the uncooked pasta and enough broth to cover everything. Bring to a gentle boil.
- Simmer to perfection: Reduce heat to low and cover the pot, simmering for about 12-15 minutes, or until the pasta is al dente, stirring occasionally.
- Add creaminess: Once cooked, reduce heat further. Stir in heavy cream, seasoning with salt, pepper, and freshly grated Parmesan cheese.
- Final touches: Stir well until creamy, adjusting seasoning as needed. Top with fresh herbs before serving.
- Serve warm: Dish out servings and garnish with more cheese and herbs as desired.
Notes
Feel free to experiment with ingredients based on what you have on hand. Whole grain or gluten-free pasta can be used as alternatives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian