Creamy Spinach and Tomato Pasta Made From Scratch
A delightful dish that combines the rich flavors of fresh spinach and ripe tomatoes with the comforting texture of pasta.
Equipment
- Large Pot
- Skillet
Ingredients
Pasta
- 8 ounces Pasta (fettuccine, penne, or spaghetti) Cook according to package instructions until al dente.
Fresh Spinach
- 4 cups Fresh Spinach Packed with vitamins A and C, iron, and fiber.
Cherry Tomatoes
- 1 pint Cherry Tomatoes Halved for sweetness and acidity.
Heavy Cream
- 1 cup Heavy Cream Creates the creamy sauce.
Garlic
- 3-4 cloves Garlic Minced for robust flavor.
Olive Oil
- 2 tablespoons Extra Virgin Olive Oil For sautéing garlic and vegetables.
Parmesan Cheese
- 0.5 cup Parmesan Cheese Freshly grated for garnishing.
Salt and Pepper
- Salt and Pepper To taste.
Instructions
- 1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
- 2. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- 3. Add halved cherry tomatoes to the skillet and cook for 5-6 minutes until softened.
- 4. Stir in fresh spinach and cook for 2-3 minutes until wilted.
- 5. Reduce heat to low, pour in heavy cream, and simmer for 5 minutes.
- 6. Add drained pasta to the skillet and toss to coat. Add reserved pasta water if needed.
- 7. Stir in grated Parmesan cheese until melted. Season with salt and pepper to taste.
- 8. Serve hot, garnished with additional Parmesan cheese and black pepper.
Notes
For variations, consider adding grilled chicken, roasted vegetables, or fresh herbs.