One-Pot Creamy Tomato Pasta with Spinach
Pasta cooked right in a garlicky tomato-cream sauce so it thickens itself, with spinach wilted in at the end. Twenty minutes, one pot, no colander.
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Ingredients (11)
- 12 oz penne or rigatoni
- 1 (14 oz) can crushed tomatoes
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 tsp Italian seasoning
- 5 oz baby spinach
- 1/2 cup grated Parmesan
- 2 tbsp olive oil
- Fresh basil for serving
Steps
- Soften the onion in the oil 4 minutes. Add the garlic and Italian seasoning for 1 minute.
- Add the pasta, tomatoes and broth. Bring to a boil, then simmer, stirring often, 11 to 13 minutes until the pasta is tender and the sauce thick.
- Stir in the cream, spinach and Parmesan until the spinach wilts. Season with salt and pepper.
- Serve with basil and more Parmesan.
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