This is one of my favorite weeknight meals! I find myself craving the homemade sauce in this pasta. It’s tomato-y and creamy and has a tiny kick to it that always leaves me wanting seconds. I love adding spinach to any meal that I can, especially pasta dishes like this one because you get all the great nutrients from the spinach and it really adds to the dish.
My husband, who claims to hate tomatoes and could really care less about spinach, LOVES this dish. It’s super easy to throw together and it always tastes amazing.
Consider trying these popular dinner recipes:
- Slow Cooker Pot Roast
- Sheet Pan Chicken Fajitas
- Honey-Lime Chicken Enchiladas
- Italian Grilled Cheese
- Gourmet Baked Mac N Cheese with Bacon
- Crispy BBQ Chicken Wraps
Creamy Tomato & Spinach Pasta
- 1 Tablespoon olive oil
- 1 small onion , diced
- 2 cloves garlic
- 14.5 ounce can diced tomatoes (or 2 large tomatoes, diced)
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil
- pinch of red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 2 1/2 Tablespoons tomato paste
- 1/2 cup water
- 2 ounces cream cheese
- 1/4 cup freshly grated parmesan cheese
- 1/4 pound farfalle pasta (or penne)
- 1 1/2 heaping cups fresh spinach leaves
- Cook the pasta according to package instructions. Drain and set aside.
- Add olive oil, minced garlic and diced onion to a large skillet over medium-low heat.
- Cook for a few minutes, until softened and transparent.
- Add tomatoes, oregano, basil, red pepper flakes, salt, and pepper to the skillet and stir to combine.
- Add the tomato paste and water and stir well.
- Turn the heat down to low. Cut the cream cheese into a few pieces and add them to the skillet, whisking them into the sauce until melted.
- Add the Parmesan and whisk until melted in.
- Add the fresh spinach and gently stir it into the sauce until it has wilted.
- Add the pasta and stir until well coated in the sauce. Serve warm.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.