Spinach Pasta
A quick and easy vegetarian Spinach Pasta comes together in just 20 minutes!
Course Dinner
Cuisine Italian
Keyword spinach pasta, vegetarian pasta recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings
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people
Calories 347.8 kcal
Author Blair
Ingredients
list of 16 items
8 ounces uncooked penne pasta
1 tablespoon olive oil
1 small onion, finely diced
2 garlic cloves, minced
1 (14.5 oz) can petite diced tomatoes, NOT drained
½ tsp dried oregano
½ tsp dried basil
Pinch of crushed red pepper flakes, optional
½ tsp salt
Dash of pepper
2 tablespoons tomato paste
2 oz cream cheese, diced
¼ cup grated Parmesan cheese
2 cups fresh baby spinach leaves (or more as desired)
¼ cup half-and-half or heavy cream (or more, as needed)
Optional garnish: chopped fresh parsley; additional Parmesan cheese
list end
Instructions
list of 6 items
1. Cook pasta in a large pot of salted boiling water, according to package instructions. Drain.
2. Meanwhile, in a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until tender (about 5 minutes).
3. Add diced tomatoes, oregano, basil, red pepper flakes, salt and pepper to the skillet. Stir in tomato paste and ½ cup of water until completely combined.
4. Reduce heat to low, stir in the cream cheese. Continue stirring over low heat until cream cheese smoothly melts into the sauce. Gradually add the Parmesan
cheese, stirring until completely combined.
5. Stir in fresh spinach and continue to cook over low heat, just until the spinach wilts (about 1 more minute). Add cooked pasta, toss to coat in the
sauce, and season with additional salt and pepper, if necessary. Stir in half-and-half to thin sauce until it reaches desired consistency.
6. Garnish with chopped fresh parsley and additional Parmesan cheese, if desired.
list end
Recipe Notes
Write list…
• I used just 2 heaping cups of baby spinach leaves here, which wilts down considerably and doesn’t dominate the dish (my kids prefer it this way). If
you like more spinach in your pasta, that’s fine! Add an entire 4- or 5-ounce bag of baby spinach leaves to your skillet.• Don’t have penne pasta in your
pantry? Use any other pasta that you prefer. Other good options include rotini, fusilli or rigatoni.• I find that freshly grated Parmesan cheese (from
a wedge) melts smoother into the sauce than a jar of pre-grated cheese.• Use as much or as little half-and-half as you need to thin the sauce to reach
your preferred consistency. Heavy cream would also work as an equal substitute.
Nutrition Facts
Spinach Pasta
Amount Per Serving (1 /4 of the pasta)
Calories 347.8 Calories from Fat 103
% Daily Value*
Fat 11.4g18%
Saturated Fat 4.4g28%
Polyunsaturated Fat 0.6g
Monounsaturated Fat 4.3g
Cholesterol 20.4mg7%
Sodium 744.1mg32%
Potassium 142.8mg4%
Carbohydrates 52.1g17%
Fiber 4.8g20%
Sugar 6.8g8%
Protein 12.5g25%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
A quick and easy vegetarian Spinach Pasta comes together in just 20 minutes!
Course Dinner
Cuisine Italian
Keyword spinach pasta, vegetarian pasta recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings
undefined
people
Calories 347.8 kcal
Author Blair
Ingredients
list of 16 items
8 ounces uncooked penne pasta
1 tablespoon olive oil
1 small onion, finely diced
2 garlic cloves, minced
1 (14.5 oz) can petite diced tomatoes, NOT drained
½ tsp dried oregano
½ tsp dried basil
Pinch of crushed red pepper flakes, optional
½ tsp salt
Dash of pepper
2 tablespoons tomato paste
2 oz cream cheese, diced
¼ cup grated Parmesan cheese
2 cups fresh baby spinach leaves (or more as desired)
¼ cup half-and-half or heavy cream (or more, as needed)
Optional garnish: chopped fresh parsley; additional Parmesan cheese
list end
Instructions
list of 6 items
1. Cook pasta in a large pot of salted boiling water, according to package instructions. Drain.
2. Meanwhile, in a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until tender (about 5 minutes).
3. Add diced tomatoes, oregano, basil, red pepper flakes, salt and pepper to the skillet. Stir in tomato paste and ½ cup of water until completely combined.
4. Reduce heat to low, stir in the cream cheese. Continue stirring over low heat until cream cheese smoothly melts into the sauce. Gradually add the Parmesan
cheese, stirring until completely combined.
5. Stir in fresh spinach and continue to cook over low heat, just until the spinach wilts (about 1 more minute). Add cooked pasta, toss to coat in the
sauce, and season with additional salt and pepper, if necessary. Stir in half-and-half to thin sauce until it reaches desired consistency.
6. Garnish with chopped fresh parsley and additional Parmesan cheese, if desired.
list end
Recipe Notes
Write list…
• I used just 2 heaping cups of baby spinach leaves here, which wilts down considerably and doesn’t dominate the dish (my kids prefer it this way). If
you like more spinach in your pasta, that’s fine! Add an entire 4- or 5-ounce bag of baby spinach leaves to your skillet.• Don’t have penne pasta in your
pantry? Use any other pasta that you prefer. Other good options include rotini, fusilli or rigatoni.• I find that freshly grated Parmesan cheese (from
a wedge) melts smoother into the sauce than a jar of pre-grated cheese.• Use as much or as little half-and-half as you need to thin the sauce to reach
your preferred consistency. Heavy cream would also work as an equal substitute.
Nutrition Facts
Spinach Pasta
Amount Per Serving (1 /4 of the pasta)
Calories 347.8 Calories from Fat 103
% Daily Value*
Fat 11.4g18%
Saturated Fat 4.4g28%
Polyunsaturated Fat 0.6g
Monounsaturated Fat 4.3g
Cholesterol 20.4mg7%
Sodium 744.1mg32%
Potassium 142.8mg4%
Carbohydrates 52.1g17%
Fiber 4.8g20%
Sugar 6.8g8%
Protein 12.5g25%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
