One-Pan Creamy Spinach Tomato Pasta: Your Weeknight Flavor Hero!

👩‍🍳 Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. While the pasta cooks, proceed with the sauce. Reserve 1 cup of starchy pasta water before draining the pasta.
2. 2

   In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
3. 3

   Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally and gently pressing on the tomatoes, until they soften and burst, releasing their juices.
4. 4

   Pour in the vegetable broth and bring to a gentle simmer. Cook for 2-3 minutes to allow the flavors to meld. Stir in the heavy cream and warm through for 1 minute.
5. 5

   Add the fresh spinach, a handful at a time, stirring until it completely wilts into the sauce. Reduce the heat to low.
6. 6

   Drain the cooked pasta and immediately add it to the skillet with the sauce. Add the 1/2 cup of grated Parmesan cheese. Toss everything together vigorously until the pasta is evenly coated. If the sauce is too thick, add a splash or two of the reserved pasta water until desired consistency is reached.
7. 7

   Taste and adjust seasonings with salt and black pepper as needed. Serve immediately, garnished with fresh basil and additional Parmesan cheese, if desired.