This Spinach Tomato Pasta will become a family favorite and it is easy to make for a weeknight meal.
Are you looking for easy dinner ideas that are family-friendly while also containing vegetables? Everyone in my family loved this Spinach Tomato Pasta. In fact, everyone wanted seconds including my daughter and that never happens! This recipe is also vegetarian which makes it perfect if you have a meatless night at your house while also being packed with protein.
I use mini farfalle pasta in this recipe because I enjoy the size and how the sauce sticks to the pasta but you could use your favorite pasta. In addition, I use frozen chopped spinach, but you could use fresh spinach just allow the spinach to wilt in the pan before adding the remaining ingredients.
If you are looking for more quick dinner ideas you may be interested in Panko-Crusted BBQ Chicken or Baked Spaghetti Chicken Parmesan. Both recipes are family-friendly.
Spinach Tomato Pasta
Cook pasta according to the package directions. Reserve 1 cup of pasta water before draining the pasta.
While the pasta cooks, in a frying pan heat a drizzle of olive oil on medium heat until hot. Then add the minced garlic and diced onions. Cook for 2 minutes or until softened.
Add the spinach, tomato paste, halved tomatoes, and 1/2 cup of water to the pan. Season with salt and pepper. Stir occasionally for 3 minutes or until liquid is reduced.
To the pan add the cooked pasta and half of the reserved pasta water. Stir gently until the pasta is coated in the sauce. If needed, add additional reserved pasta water.
Turn off the heat and add the cream cheese. Stirring until combined. Taste the pasta and see if additional salt and pepper needs to be added.
Serve the pasta topped with grated parmesan cheese.
Spinach Tomato Pasta
Ingredients
- 16 oz mini farfalle pasta, or another pasta of your choice
- 1 sm sweet onion, diced
- 4 cloves minced garlic
- 10 oz frozen chopped spinach, thawed and liquid sqeezed out
- 4 Tbsps tomato paste
- 8 oz grape tomatoes, halved
- 4 Tbsps cream cheese
- 2/3 cups parmesan cheese, grated
Instructions
- Cook pasta according to the package directions. Reserve 1 cup of pasta water before draining the pasta.
- While the pasta cooks, in a frying pan heat a drizzle of olive oil on medium heat until hot. Then add the minced garlic and diced onions. Cook for 2 minutes or until softened.
- Add the spinach, tomato paste, halved tomatoes, and 1/2 cup of water to the pan. Season with salt and pepper. Stir occasionally for 3 minutes or until liquid is reduced.
- To the pan add the cooked pasta and half of the reserved pasta water. Stir gently until the pasta is coated in the sauce. If needed, add additional reserved pasta water.
- Turn off the heat and add the cream cheese. Stirring until combined. Taste the pasta and see if additional salt and pepper needs to be added.
- Serve the pasta topped with grated parmesan cheese.
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