Description

A rich and creamy tomato and spinach pasta that combines tender penne pasta with a flavorful sauce made from crushed tomatoes, fresh spinach, and creamy heavy cream, finished with Parmesan cheese for a comforting and delicious meal perfect for busy weeknights.

Ingredients

Pasta

12 oz (340 g) penne pasta

Sauce

2 tablespoons olive oil
3 cloves garlic, minced
1 can (14 oz/400 g) crushed tomatoes
1 teaspoon dried Italian herbs
1/2 cup heavy cream
4 cups fresh spinach
1/2 cup grated Parmesan cheese
Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook Pasta: Cook the penne pasta according to the package instructions until al dente. Drain well and set aside.
Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Simmer Tomatoes: Add the crushed tomatoes and dried Italian herbs to the skillet. Let the mixture simmer for 5 minutes, stirring occasionally to develop the flavors.
Add Cream and Spinach: Lower the heat to low, then stir in the heavy cream. Add the fresh spinach and cook for 2 to 3 minutes until the spinach has wilted and incorporated into the sauce.
Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss well to coat the pasta evenly with the creamy tomato sauce. Stir in the grated Parmesan cheese, then season with salt and black pepper to taste.
Serve: Serve the pasta immediately, optionally garnished with extra Parmesan cheese for an elevated finish.

Notes

For a lighter version, substitute heavy cream with half-and-half or coconut cream for a dairy-free option.
If you prefer, add crushed red pepper flakes for a spicy kick.
Fresh basil can be added along with the spinach for extra aroma and flavor.
Ensure not to overcook the spinach to maintain its vibrant color and nutrients.
Use freshly grated Parmesan for better flavor compared to pre-grated powders.