Creamy Pasta with Tomatoes and Spinach (Print Version)
# Ingredients:
→ Main ingredients
01 -
8.8 oz (250g) pasta (linguine works well)
02 -
8.8 oz (250g) cherry tomatoes
03 -
3 cups (80g) fresh baby spinach
04 -
3 garlic cloves
05 -
3/4 cup plus 1 tablespoon (200g) heavy cream
06 -
1/2 cup (50g) freshly grated Parmesan cheese
→ Oils and seasonings
07 -
2 tablespoons olive oil
08 -
1 teaspoon butter
09 -
1 teaspoon Italian herb blend
10 -
1 teaspoon sweet paprika
11 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Bring a large pot of generously salted water to a boil. Cook the pasta according to package instructions until al dente (usually 8-10 minutes). Reserve about 1/4 cup of pasta water before draining.
02 -
While the pasta cooks, finely mince the garlic cloves and halve the cherry tomatoes. Have the spinach ready for adding later.
03 -
Heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in the cream, then add the spinach, halved tomatoes, most of the Parmesan (save some for garnish), Italian herbs, and paprika. Let everything simmer gently for 3-4 minutes until the spinach wilts and the sauce slightly thickens.
04 -
Add the drained pasta directly to the sauce in the skillet. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce. Season with salt and freshly ground black pepper to taste. Serve immediately, topped with the remaining Parmesan.
# Notes:
01 -
The sauce becomes especially creamy as the Parmesan melts into it - stirring constantly helps create a silky texture.
02 -
Properly salting the pasta water is crucial for well-seasoned pasta - it should taste like seawater.