Creamy Tomato Spinach Pasta is what’s for dinner tonight! It’s full of fresh flavors, like tomato and spinach, and ready in minutes.
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You know what I love about easy to make pasta recipes? It’s that while your pasta cooks you can make a delicious sauce to go over the top of it in less than 30 minutes!
Sometimes it takes less than that, but definitely no more.
For this creamy tomato spinach pasta, I deviated a little from what I normally do with my cream sauce.
Normally I make a bechamel, which I love the thickness of this kind of sauce and went with something a little less heavy.
Honestly, I kind of like how it simplified the recipe some.
How do I make the sauce?
To make the sauce you just need a few basic ingredients you probably already have at home. We start with our base of onions and olive oil; you can never go wrong with these two simple ingredients.
Next, we add a little bit of fresh garlic.
The first time I tested this recipe out I made it with garlic powder, which is fine to use if you have that instead, but there is just something about fresh garlic sautéed in a pan with olive oil and onions.
What kind of tomatoes do I use?
When picking your tomatoes, you want to try and use the freshest tomato possible.
Originally, I made this with Roma because it’s my favorite variety of tomatoes, but the ones in my grocery store were full of water and just not good.
My husband suggested cherry tomatoes. It was a great suggestion! They contain less water, so I felt like I was actually eating tomatoes and not mush.
Why do I need to use fresh spinach?
Again, the fresher your ingredients the better your sauce will taste. Frozen spinach could work in this if you squeeze all of the liquid out of it after you cook it, but I would not recommend it.
Also, you could easily substitute kale in the place of the spinach. We’ve done it and it’s super tasty too!
What kind of pasta should I use?
For me, right now I am on a kick of using the smallest noodle possible. I’m not really sure why that is, maybe because they cook faster?
Also, the kids love the smaller noodles so it works for us! Any short-cut pasta will work, from penne to rigatoni to bowties.
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- 1 pound Short Cut Pasta, like Mini Penne
- 3 tablespoons Olive Oil
- 1/2 cup Onion, diced
- 3 cloves Garlic
- 2 teaspoons Salt
- 10 ounces Cherry Tomatoes, halved
- 4 cups Fresh Spinach
- 1 cup Milk
- 1/2 cup Grated Parmesan Cheese
- Cook mini penne according to the package.
- In the meantime, add olive oil, onions, garlic and salt to the pan. Cook on medium heat for 3 minutes.
- Add tomatoes. Cook for another 3-5 minutes or until softened.
- Add spinach to the pan. Cook on medium heat for 3 minutes or until wilted.
- Pour in milk and allow to boil for 2 minutes.
- Toss in penne, stir well.
- Top with cheese.
- Serve warm and enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 306Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 16mgSodium: 1344mgCarbohydrates: 31gFiber: 3gSugar: 4gProtein: 11g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice*