Creamy Tomato Spinach Pasta
A quick and creamy pasta dish with cherry tomatoes and spinach that comes together in just 15 to 20 minutes, perfect for busy weeknights.
Servings: 4 servings
Calories: 450kcal
Ingredients
Pasta and Sauce Base
- 8 to 10 oz pasta (spaghetti, penne, rotini, etc.) Use any pasta you have on hand.
- 2 tbsp olive oil For sautéing garlic and tomatoes.
- 3 to 4 cloves garlic, minced Adjust according to taste.
- 2 cups cherry tomatoes, halved You can substitute with chopped Roma tomatoes.
- 3 big handfuls spinach Fresh spinach is preferred.
- 3 to 4 tbsp cream cheese For a creamy texture.
- 1/3 cup grated parmesan Plus more for serving.
- to taste Salt and pepper Essential for seasoning.
- optional red pepper flakes, lemon juice For added spice and brightness.
Instructions
Cooking Pasta
- Bring a pot of salted water to a boil and cook your pasta until al dente. Before draining, scoop out about 1 cup of pasta water and set it aside.
Preparing the Sauce
- While the pasta cooks, warm olive oil in a large skillet over medium heat. Add minced garlic and stir for about 30 seconds until fragrant.
- Add the halved cherry tomatoes with a pinch of salt. Let them cook for 4 to 6 minutes, stirring occasionally, until soft and jammy.
- Add spinach to the skillet and stir until it wilts, which should take about one minute.
- Turn the heat to low. Stir in the cream cheese and a splash of the reserved pasta water until a smooth sauce forms.
- Mix in the grated parmesan, then add the drained pasta. Keep adding a little pasta water until everything looks glossy and well-coated. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
Notes
For added protein, consider adding cooked rotisserie chicken, sautéed shrimp, or canned beans. To make it dairy-free, skip the cream cheese and use olive oil and pasta water instead.