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Tomato and Spinach Pasta

An affordable and adaptable pasta dish.
Total Time30 minutes
Servings4 people

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.