Easy One-Pot Creamy Tomato Pasta with Spinach
A velvety, restaurant-quality pasta dish made entirely in one pot for minimal cleanup. Rich tomato cream sauce clings to perfectly cooked penne, with fresh spinach wilted in for a nutritious boost.
Ingredients
Ingredients
- 2 tbsp olive oil extra virgin
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 tsp dried oregano or Italian seasoning
- 1/4 tsp red pepper flakes optional for heat
- 12 oz penne pasta uncooked, dry
- 4 cups vegetable broth low sodium recommended
- 1 14.5 oz can crushed tomatoes undrained
- 1/2 cup heavy cream room temperature
- 5 oz fresh spinach roughly chopped
- 1/2 cup Parmesan cheese freshly grated, plus more for garnish
- 1/2 tsp black pepper freshly ground
- 1/2 tsp salt adjust to taste
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb sauce as it sits; add a splash of broth or milk when reheating to loosen it up. Make-Ahead: You can chop the onions, garlic, and spinach ahead of time to speed up prep. Variations: Substitute heavy cream with full-fat coconut milk for a dairy-free option. Add cooked chicken breast or white beans for extra protein. Use rigatoni or fusilli instead of penne.