Ingredients
Scale
This recipe is all about simplicity and flavor. Here’s what you’ll need:
- 12 ounces of your favorite pasta (penne or fusilli work great)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream
- 4 cups fresh spinach leaves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Optional: Red pepper flakes for a bit of heat
Substitution tips: You can use whole wheat pasta for a healthier twist or swap the heavy cream with coconut milk for a dairy-free option.
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic as it can turn bitter.
- Stir in the crushed tomatoes, dried basil, and oregano. Let the sauce simmer for about 5 minutes to let the flavors meld together.
- Reduce the heat to low and slowly pour in the heavy cream, stirring continuously to create a smooth, creamy sauce.
- Add the fresh spinach to the sauce and cook until wilted, about 2-3 minutes. Season with salt, pepper, and red pepper flakes if using.
- Toss the cooked pasta into the sauce, ensuring every piece is well-coated. Sprinkle with Parmesan cheese and give it a final stir.
- Serve immediately, garnished with additional Parmesan and a touch of fresh basil if you have it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Tomato Spinach Pasta, recipe, cooking, food
