With less than 10 ingredients, this delicious Creamy Tomato and Spinach Pasta couldn’t be easier to prepare. Ready in 30 minutes, it makes a fantastic weeknight meal!
Course Main Course
Cuisine Italian, Mediterranean
Keyword Creamy Pasta, Creamy Tomato and Spinach Pasta
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Sweet and Savoury Pursuits
1/2lb. (226g)approx. dried pasta *I used Lumaca Rigata
1tablespoonextra-virgin olive oil
1/2cuponionfinely chopped onion
2clovesgarlicmedium, finely minced
5cupsfresh spinachwashed and coarsely chopped
1cupheaping grape or cherry tomatoessliced in half
1/2cupapprox. tomato pureeor passata
3 to 4tablespoonsgoat cheesecrumbled
salt and pepper to taste
Bring a medium pot of salted water to a boil. Cook the pasta until just short of being done since the pasta will finish cooking in the sauce. Don't forget to reserve 1 cup of the pasta water when draining the pasta.
Meanwhile, in a large skillet over medium heat, add 1 tablespoon of olive oil.
Cook the onion for 2 to 3 minutes stirring every minute or so. Add the garlic and keep cooking until onions are translucent.
Add the dried oregano, 1/4 tsp. salt and a few grinds of fresh pepper. Stir the onions and garlic with the seasonings.
Add tomato puree and enough water to thin out the sauce. Let it come to a simmer and add the halved grape (or cherry) tomatoes, simmer for a couple of minutes then add the spinach.
Once the spinach has wilted, add the goat cheese.
When pasta is just a couple of minutes away from being cooked, drain it, reserving 1 cup of the pasta water.
Add the pasta and some of the pasta water to the sauce. Cook a couple of minutes more or until pasta is al dente. Add more pasta water if sauce is too thick.
Check the seasoning and adjust to taste.
Just before serving, add the chopped fresh basil and Parmesan cheese, or more goat cheese if desired.
*Choose a short pasta such as Lumaca Rigata, Penne, Ziti or small shells.*Use gluten-free pasta for gluten-free recipe.