How To Make Tomato Spinach Pasta Recipe

Ingredients

• 17 oz Penne Pasta (dry, uncooked)
• 4 cups Chicken Stock (low‑sodium preferred)
• 1 cup Heavy Whipping Cream (full‑fat for richness)
• 5 oz Fresh Spinach (washed and trimmed)
• 1 cup Sun‑Dried Tomatoes (oil‑packed, drained)
• 0.5 cup Parmesan Cheese (freshly shredded)
• 1 tablespoon Olive Oil (use the oil from the sun‑dried tomatoes for extra flavor)
• 0.33 cup Tomato Paste (canned)
• 1 teaspoon Red Chili Flakes (optional for heat)
• 5 pieces Garlic Cloves (minced)
• 0.25 cup Fresh Basil (chopped)
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper (freshly ground)

Instructions

1. Prep Ingredients

   Measure all ingredients, chop the medium onion, mince the garlic, shred the Parmesan, and roughly chop the fresh basil.

   Time: PT10M

2. Sauté Onion

   Heat the large pot over medium‑high heat, add 1 tbsp olive oil, then add the chopped onion. Cook, stirring occasionally, until the onion turns lightly golden.

   Time: PT5M

   Temperature: medium‑high heat

3. Add Garlic and Sun‑Dried Tomatoes

   Add the minced garlic and the drained sun‑dried tomatoes to the pot. Stir constantly and cook for 2–3 minutes until fragrant.

   Time: PT3M

   Temperature: medium‑high heat

4. Incorporate Tomato Paste

   Stir in the tomato paste and let it cook for about 2 minutes, allowing the raw flavor to disappear.

   Time: PT2M

   Temperature: medium‑high heat

5. Build the Sauce Base

   Slowly pour in the chicken stock while stirring, then add the heavy whipping cream, kosher salt, black pepper, and red chili flakes. Mix until fully combined.

   Time: PT3M

   Temperature: medium heat

6. Cook the Pasta in Sauce

   Add the penne pasta to the pot, reduce heat to medium‑low, and let it simmer uncovered for about 10 minutes, stirring frequently. The pasta should be about 75 % done.

   Time: PT10M

   Temperature: medium‑low heat

7. Wilt Spinach and Add Basil

   Add the fresh spinach and chopped basil to the pot. Cook, stirring, until the spinach wilts and reduces in volume, about 3 minutes.

   Time: PT3M

   Temperature: medium‑low heat

8. Finish with Parmesan

   Stir in the shredded Parmesan cheese until melted and the sauce becomes glossy. Turn off the heat.

   Time: PT1M

9. Serve

   Transfer the creamy tomato spinach pasta to a serving bowl, garnish with a little extra Parmesan if desired, and enjoy.

   Time: PT1M

Nutrition Facts

Calories

380

Protein

12 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g