Creamy Tomato Spinach Pasta

Ingredients

• 12 ounces pasta
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1 can crushed tomatoes
• 3/4 cup heavy cream
• 4 ounces fresh spinach
• 1/2 cup grated Parmesan
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lemon juice or apple cider vinegar (for balancing flavor at the end)
• 1 to 2 tablespoons chopped fresh herbs such as parsley, basil, or cilantro
• Optional garnish: red pepper flakes, extra grated cheese, or toasted nuts/seeds

Instructions

1. Cook the pasta in salted water until al dente, then reserve 1 cup pasta water before draining.
2. Warm the olive oil in a skillet, then cook the onion for 4 to 5 minutes until softened.
3. Add the garlic and Italian seasoning and cook for 30 seconds.
4. Stir in the crushed tomatoes and simmer for 8 minutes, then add the cream.
5. Fold in the spinach until wilted, then add the cooked pasta, Parmesan, salt, and pepper.
6. Use reserved pasta water to loosen the sauce as needed before serving.
7. Taste and adjust seasoning with a pinch of salt, black pepper, and a squeeze of lemon if needed so the final dish tastes balanced.
8. Rest the dish for 2 to 3 minutes before serving so the juices redistribute and the sauce settles into the ingredients.
9. Serve with a simple side such as steamed vegetables, a crisp salad, or warm bread to round out the meal.

Helpful Tips

• Short pasta shapes hold the creamy tomato sauce especially well.
• Use whole milk and a little extra Parmesan if you want a lighter sauce.
• Add white beans for more protein without changing the recipe much.
• Meal prep tip: portion leftovers into airtight containers while still slightly warm so weeknight reheating is faster.
• Storage tip: refrigerate leftovers for up to 3 days and reheat gently with a splash of water or broth to keep texture from drying out.