Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, tomato and spinach pasta. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Tomato and Spinach Pasta is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Tomato and Spinach Pasta is something that I’ve loved my whole life.
Quick skillet pasta dishes like this Creamy Tomato and Spinach Pasta are perfect for such an occasion. This pasta dinner is a game changer: You use just enough liquid to cook the pasta–no colander needed. Recipe adapted from our sister publication.
To begin with this recipe, we must first prepare a few components. You can cook tomato and spinach pasta using 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Tomato and Spinach Pasta:
- Prepare Penne pasta (use packet instructions for serving size)
- Get 1/2 onion
- Take 2 cloves garlic
- Take 1 Tbsp olive oil
- Take 1/2 can plum tomatoes
- Prepare 250 g fresh spinach
- Take 1 tsp dried oregano
- Get Pinch red pepper flakes (optional)
- Make ready to taste Salt and pepper,
- Take 1 tbsp tomato puree
- Get 3 – 4 tbsp cream cheese (I used Philedelphia Light)
- Prepare Grated parmesan, for sprinkling over
Store the leftovers in the fridge for the rest of the week. I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes. In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Pasta with fresh garden tomatoes, basil, baby spinach, garlic, and brie.
Instructions to make Tomato and Spinach Pasta:
- Bring a large pan of salted water to a boil over high heat.
- Add the pasta, cook for 10 minutes and then drain it.
- While waiting for the pasta to cook, dice the onion and chop the garlic.
- Add the olive oil to a large pan and fry the onions and garlic over a medium heat until softened and transparent (about 5 minutes).
- Add the tomatoes (with juices), oregano, red pepper flakes, salt, and pepper to the pan and stir.
- Add the tomato puree and a splash of water to the pan and stir until the tomato puree is dissolved into the sauce. Turn the heat down to low.
- Cut the cream cheese into a few pieces and then add them to the pan. Stir the sauce until the cream cheese has fully melted in.
- Add some of the parmesan to the pan and stir until it melts. Add the spinach and gently stir it into the sauce until it has wilted (3-5 minutes).
- Add the pasta and stir until it is well coated in the creamy tomato sauce.
- Taste and adjust the salt and pepper as needed. (I added a bit of extra cream cheese on top)
During the summer months when tomatoes are in Here's a quick and easy pasta side to help lighten the garden guilt, if only by a couple tomatoes and a handful of basil. This quick pasta dish is as simple as it is delicious - with cherry tomatoes, fresh basil, baby spinach and some grated Parmesan cheese. This easy and light tasting pasta makes a delicious meal all year round but is especially perfect during the summer when your garden is bursting with juicy. Once the spinach is wilted and the pasta is cooked and drained, pour the vegetable mixture in with the pasta and stir to combine. Master a classic with this easy-as-pie one-pot pasta.
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