This creamy tomato and spinach pasta is your answer to a quick and delicious weeknight dinner. You’ll love how easily this comforting dish comes together, perfect for busy evenings. It’s a satisfying meal that everyone at your table will enjoy.
Key Ingredients & Substitutions:
- Pasta: Any short pasta like penne, fusilli, or rotini works well.
- Canned Tomatoes: Use diced or crushed tomatoes. Fire-roasted add extra flavor.
- Spinach: Fresh spinach is best; frozen works too, just thaw and squeeze out excess water.
- Cream Cheese: For a dairy-free option, use a plant-based cream cheese alternative.
- Garlic: Fresh garlic provides the best flavor.
Ingredients:
Main:
- 8 oz (225g) pasta of your choice
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 oz (1/2 block) cream cheese, softened
- 5 oz fresh spinach
Spices:
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional, for a little heat)
- Salt and black pepper to taste
Optional:
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 (depending on exact ingredients)
- Tools Needed: Large pot, large skillet
Step-by-Step Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining.
2. Sauté Aromatics
While the pasta cooks, heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Build the Sauce
Pour in the undrained diced tomatoes, dried oregano, and red pepper flakes (if using). Bring the mixture to a simmer. Reduce the heat to low, then stir in the softened cream cheese until it’s completely melted and the sauce is smooth.
4. Add Spinach and Combine
Add the fresh spinach to the skillet in batches, stirring until it wilts into the sauce. Season with salt and black pepper to your taste. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
5. Finish with Pasta
Add the cooked and drained pasta directly to the skillet with the sauce. Toss everything together until the pasta is well coated. Serve immediately with optional grated Parmesan cheese.
Variation Ideas:
- Add cooked, shredded chicken or canned chickpeas for extra protein.
- Stir in roasted bell peppers or mushrooms for more vegetables.
- A squeeze of lemon juice at the end brightens the flavors.
- Top with fresh basil or parsley for garnish.
Storage Instructions:
Store any leftover creamy tomato and spinach pasta in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stovetop over low heat or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
Frequently Asked Questions (FAQ):
Q: Can I use frozen spinach instead of fresh?
A: Yes, you can. Make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the sauce.
Q: What if my sauce is too thin?
A: You can simmer the sauce for a few extra minutes to allow it to reduce and thicken slightly.
Q: Can I make this dish ahead of time?
A: This dish is best enjoyed fresh, but you can prepare the sauce ahead of time and cook the pasta just before serving.
Q: Is this a good recipe for meal prepping weeknight dinner recipes?
A: Absolutely! It reheats well, making it a great option for your weeknight dinner recipes meal prep.
Q: What kind of pasta works best?
A: Short pastas like penne, rotini, or farfalle are excellent choices as they hold the creamy sauce well.
Q: Can I add other vegetables?
A: Yes, feel free to add vegetables like diced zucchini, bell peppers, or mushrooms along with the onion.