Spinach and Tomato Pasta

Square overhead shot of a cast iron pan full of spinach tomato pasta.

5 from 4 votes

This quick spinach tomato pasta recipe comes together in about 20 minutes for a satisfying vegetarian dinner.

Course Dinner

Cuisine Italian

Keyword pasta with spinach and tomatoes, quick spinach tomato pasta recipe, spinach and tomato pasta, spinach tomato pasta, tomato spinach pasta

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 390kcal

Author Blair Lonergan

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