The Spinach Tomato Pasta Recipe is a flavorful, creamy pasta dish that brings together sun-dried tomatoes, fresh spinach, Parmesan, and penne pasta in a luscious sauce. With its bold tomato base and leafy greens, this one-pot pasta is not only comforting but also nutrient-rich. Perfect for busy weeknights or weekend gatherings, this recipe offers restaurant-quality taste without complicated steps.
The Story Behind This Dish
A Fusion of Comfort and Freshness
This pasta combines the heartiness of Italian-inspired cooking with the freshness of spinach and sun-dried tomatoes. The cream balances the tang of tomatoes, while Parmesan gives it a savory richness. It’s a dish that works as both a satisfying main course and a side at larger dinners.
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Why Spinach and Tomato Work Together
Spinach wilts into the sauce, blending seamlessly into each bite, while sun-dried tomatoes add bursts of intense flavor. The combination creates layers of taste that are earthy, tangy, and creamy, making the pasta both indulgent and nourishing.
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Spinach Tomato Pasta Recipe
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Description
Spinach Tomato Pasta blends penne, sun-dried tomatoes, spinach, and Parmesan in a creamy tomato sauce for a comforting one-pot meal.
Ingredients
14 oz penne pasta
4 cups chicken stock
1 medium onion, chopped
1 cup heavy whipping cream
4–5 oz fresh spinach
1 cup sun-dried tomatoes in olive oil, chopped
1/2 cup freshly shredded Parmesan cheese
1 tbsp sun-dried tomato oil
1/3 cup tomato paste
1 tsp red chili flakes
5 garlic cloves, minced
1/4 cup fresh basil
1 tsp kosher salt
1 tsp black pepper
Instructions
1. Heat sun-dried tomato oil in pot. Add onion, cook until brown. Add garlic and sun-dried tomatoes. Stir 2–3 minutes. Mix in tomato paste and cook 2 minutes.
2. Slowly add chicken stock. Stir to deglaze. Pour in heavy cream. Season with salt, pepper, and chili flakes.
3. Add penne pasta. Cook 10 minutes uncovered, stirring often.
4. Add spinach and basil. Stir until spinach wilts. Add extra stock if needed.
5. Stir in Parmesan until melted and smooth. Taste, adjust seasoning, and serve hot with basil.
Notes
Use whole wheat pasta for added fiber. Add mushrooms or zucchini for extra nutrition. Store leftovers in fridge up to 3 days, reheating with stock or cream.
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Nutrition
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Ingredients and Substitutions
- 14 oz penne pasta – classic choice for creamy sauces.
- 4 cups chicken stock – vegetable stock works for a vegetarian version.
- 1 medium onion, chopped – the aromatic base.
- 1 cup heavy whipping cream – makes the sauce rich.
- 4–5 oz fresh spinach – fresh is best, but frozen spinach works in a pinch.
- 1 cup sun-dried tomatoes in olive oil, chopped – key for bold flavor.
- 1/2 cup Parmesan cheese, freshly shredded – adds depth and umami.
- 1 tbsp sun-dried tomato oil – boosts richness.
- 1/3 cup tomato paste – intensifies the tomato flavor.
- 1 tsp red chili flakes – for gentle heat.
- 5 garlic cloves, minced – for aromatic punch.
- 1/4 cup fresh basil – adds freshness at the end.
- 1 tsp kosher salt and 1 tsp black pepper – to balance the dish.
Optional Swaps
- Substitute whole wheat pasta for extra fiber.
- Add grilled chicken or shrimp for protein.
- Use Pecorino Romano instead of Parmesan for a sharper bite.
Step-by-Step Cooking Guide
Step 1: Sauté the Vegetables
- Heat 1 tablespoon of sun-dried tomato oil in a pot.
- Add chopped onion and cook until lightly browned.
- Stir in garlic and sun-dried tomatoes. Cook for 2–3 minutes.
- Mix in tomato paste and cook for another 2 minutes.
Step 2: Build the Sauce
- Slowly add chicken stock, scraping the pot to deglaze.
- Pour in heavy cream and stir.
- Season with salt, pepper, and red chili flakes.
Step 3: Cook the Pasta
- Add penne pasta directly into the sauce.
- Lower heat to medium-low and cook uncovered for 10 minutes.
- Stir frequently to prevent sticking. Pasta should be about 75% cooked.
Step 4: Add Spinach and Basil
- Add spinach and basil to the pot.
- Let spinach wilt into the sauce. Add extra stock if needed.
Step 5: Finish with Cheese
- Stir in Parmesan until melted and smooth.
- Taste and adjust seasoning.
- Serve hot, garnished with fresh basil or parsley.
Serving and Pairing Ideas
Best Ways to Serve
This pasta is hearty enough to stand alone, but it pairs wonderfully with garlic bread or a crisp salad. You can also serve it as part of a pasta night with your High Protein Creamy Beef Pasta Recipe, creating a spread that balances creamy tomato flavors with beefy richness.
Drink Pairings
- White wine like Pinot Grigio or Sauvignon Blanc.
- Sparkling water with lemon.
- A light beer to balance the creaminess.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm on the stove with a splash of stock or cream to revive the sauce.
- Freezer: Not recommended, as cream sauces can separate after thawing.
Variations and Twists
- Add Protein: Stir in grilled chicken or sautéed shrimp.
- Spicy Version: Increase chili flakes or add diced jalapeños.
- Extra Vegetables: Add mushrooms, zucchini, or bell peppers.
- Vegan Version: Use coconut cream, vegetable stock, and nutritional yeast.
FAQ Section
Can I make this pasta ahead of time?
Yes, cook the sauce and pasta separately, then combine before serving.
What’s the best pasta shape to use?
Penne works great, but fusilli or rigatoni also hold sauce well.
Can I use fresh tomatoes instead of sun-dried?
Yes, but sun-dried tomatoes provide a deeper, richer flavor.
How do I make it less rich?
Substitute half-and-half for heavy cream.
Conclusion
The Spinach Tomato Pasta Recipe is the perfect balance of creamy comfort and fresh flavor. With sun-dried tomatoes, Parmesan, and spinach, this pasta is rich, hearty, and full of depth. Quick to make and endlessly adaptable, it’s a recipe that belongs in every pasta lover’s collection.
