Creamy Tomato Spinach Pasta
A simple tomato sauce, a little cream, and a few handfuls of spinach turn a box of pasta into a useful weeknight dinner.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 servings
This is the kind of pasta to make when the cupboard has a can of tomatoes and the refrigerator has a little cream left. Boiling the pasta separately gives you control over the texture, while reserved cooking water helps bring the sauce together at the end.
Recipe development note: This original recipe has not yet been kitchen-tested by our team. Times and yields are estimates; use the doneness cues and food-safety guidance. The image is an illustration of this style of food.
Choose the right ingredients
Crushed tomatoes create a relatively smooth sauce without a blender. Brands vary in thickness and seasoning; taste before adding extra salt. For the differences between paste, sauce and crushed tomatoes, open our canned-tomato guide.
Penne or rotini are easy to toss with wilted spinach. Use the package's cooking time, not a time borrowed from another shape. Measure pasta by dry weight; two cups of large tubes and two cups of small elbows are not interchangeable amounts.
Small changes, clear tradeoffs
| Change | What to expect |
|---|---|
| Use half-and-half instead of cream | A lighter, thinner sauce; keep heat gentle |
| Use chopped kale instead of spinach | Longer cooking before combining with pasta |
| Add drained canned white beans | A more substantial bowl; warm them in the sauce |
| Leave out red pepper flakes | The same tomato base with less heat |
Keep some pasta water beside the stove before you drain. Add it a splash at a time after combining, rather than pouring in the entire cup. You want sauce that coats the noodles with a little movement left in the pan.
Fix the finish
Too thick? Add a small splash of reserved cooking water and toss again. Pasta continues absorbing moisture as it stands.
Too loose? Toss briefly over gentle heat, then reassess. Long simmering after combining can overcook the noodles.
Can I use frozen spinach? Thaw it following the package, squeeze out excess water, and add a smaller amount to taste. The chopped texture will differ. See the pasta-shape guide for more flexible dinner ideas.
Storage and reheating
Refrigerate perishable leftovers in shallow covered containers within 2 hours, or 1 hour if the temperature is above 90°F. Keep the refrigerator at 40°F or below. Use properly handled cooked leftovers within 3–4 days and reheat to 165°F. Store fresh toppings separately for better texture. USDA leftover guidance
Sources and recipe notes
The preparation is an original recipe proposal, not a tested USDA recipe. The USDA temperature chart supports the safe-temperature guidance; it does not validate this complete formula. For more ideas, browse all recipes.
Creamy Tomato Spinach Pasta
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 servings
Ingredients
Method
Bring a large pot of water to a boil. Cook pasta according to its package, stirring occasionally. Reserve 1 cup cooking water before draining.
Meanwhile heat oil in a large deep skillet over medium. Add garlic and cook about 30 seconds, stirring, without browning.
Add crushed tomatoes, oregano, optional pepper flakes and 1/2 teaspoon salt. Simmer gently, stirring, for about 10 minutes. Lower heat if the sauce spits.
Stir in cream and spinach. Cook gently until the spinach wilts, roughly 2–3 minutes.
Add drained pasta and Parmesan. Toss, adding reserved water a few tablespoons at a time only as needed. Taste for seasoning and serve.
Photo shows the style of the dish and may differ from this exact recipe.
