Spinach Tomato Pasta
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Spinach Tomato Pasta
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This quick spinach tomato pasta recipe comes together in about 20 minutes for a satisfying vegetarian dinner.
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Ingredients
- 8 ounces uncooked penne pasta
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 (14.5 ounce) can petite diced tomatoes, not drained
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Pinch of crushed red pepper flakes, optional
- ½ teaspoon kosher salt, plus more to taste
- Dash of ground black pepper
- 2 tablespoons tomato paste
- 2 ounces diced cream cheese, softened at room temperature
- ¼ cup grated Parmesan cheese
- 2 cups fresh baby spinach leaves (or more as desired)
- ¼ cup half-and-half or heavy cream (or more as needed)
- Optional garnish: chopped fresh parsley or fresh basil; additional Parmesan cheese
Instructions
- Cook the pasta in a large pot of well salted boiling water according to package directions. Drain.
- Meanwhile, in a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic; sauté until tender, about 5 minutes. Add the diced tomatoes with their juices, oregano, basil, red pepper flakes, salt, and pepper to the skillet. Stir in the tomato paste and ½ cup of water until completely combined.
- Reduce the heat to low and stir in the cream cheese. Continue stirring over low heat until the cream cheese smoothly melts into the sauce. Gradually add the Parmesan cheese, stirring until completely combined. Stir in the fresh spinach; cook over low heat just until the spinach wilts, about 1 more minute. Stir in the cream, adding more if necessary until the sauce reaches the desired consistency.
- Add the cooked pasta; toss to coat in the sauce. Taste and season with additional salt and pepper, if necessary. Garnish with chopped fresh herbs and additional Parmesan cheese, if desired. Serve immediately.
Notes
- If you like a pasta dish with meat, you can add 1 lb. of ground Italian sausage (browned and drained), 1 lb. of cooked shrimp, 1 lb. of ground beef (browned and drained), 1 lb. of ground turkey (browned and drained), or about 2 cups of cooked diced chicken. To keep it vegetarian, try tofu or more vegetables like sauteed zucchini, eggplant, bell peppers, or asparagus.
Nutrition Information
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Serving
1/4 of the pasta
Calories
390kcal
(20%)
Carbohydrates
56g
(19%)
Protein
13g
(26%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
25mg
(8%)
Sodium
669mg
(28%)
Potassium
681mg
(19%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
2053IU
(41%)
Vitamin C
17mg
(19%)
Calcium
164mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1/4 of the pasta | |
| Calories | 390kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 669mg | 28% |
| Potassium | 681mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2053IU | 41% |
| Vitamin C | 17mg | 19% |
| Calcium | 164mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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