Tomato and Spinach Pasta
An affordable and adaptable pasta dish.
Ingredients
- 10-12 oz. pasta penne or rotini is best
- 1 onion diced
- 3 cloves garlic minced
- 1 tbsp olive oil
- 14.5 oz. diced tomatoes with juices
- 1 tsp oregano
- 1 tsp basil
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- Any leftover meat shredded chicken or chopped salami work well
- 2-4 oz. something creamy cream cheese, heavy cream, etc.
- 1/4 cup parmesan shredded or grated
- 4-6 oz. fresh spinach
Instructions
- Boil pasta. Reserve 1/2 cup pasta water for later.
- Heat olive oil over medium heat in a large skillet.
- Add onion and sauté until almost soft.
- Add garlic and sauté another minute.
- Add diced tomatoes, oregano, basil, red pepper flakes, salt and pepper to taste. Stir and cook a bit more.
- Add meat and heat through.
- Reduce heat to low.
- Add something creamy and a bit of pasta water to the skillet.
- Add parmesan and stir until melted.
- Remove spinach stems and stir into skillet until wilted.
- Add pasta to the skillet, stir and serve.
Notes
Adapted from https://www.budgetbytes.com/creamy-tomato-spinach-pasta/
The pictured dish was made with angel hair pasta, but a shorter noodle like penne or rotini is easier to eat with the tomatoes and spinach.