Best 2 Quick Creamy Spinach And Tomato Pasta Recipes

Indulge in a culinary journey with our versatile Creamy Spinach and Tomato Pasta, a delectable dish that tantalizes taste buds with its rich and creamy sauce. This recipe elevates the classic pasta experience with the vibrant flavors of fresh spinach and juicy tomatoes, creating a symphony of textures and colors. Dive into the ultimate comfort food as you explore variations of this delectable dish, including a vegan version that caters to dietary preferences without compromising taste. Discover the simplicity of our quick and easy Creamy Spinach and Tomato Pasta recipe, perfect for busy weeknights, or impress your loved ones with the elegant Creamy Spinach and Tomato Pasta with Grilled Chicken, a delightful combination of flavors. Vegetarian enthusiasts will find solace in the vibrant Creamy Spinach and Tomato Pasta with Roasted Vegetables, a colorful medley of roasted veggies adding a delightful crunch. Ready to embark on this culinary adventure? Let's dive into the recipes and whip up a creamy, flavorful pasta dish that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

EASY TOMATO AND SPINACH PASTA

Easy Tomato and Spinach Pasta image

Easy Tomato and Spinach Pasta! Loaded with juicy cherry tomatoes, fresh spinach, olive oil, and a kick of red pepper flakes! This quick and easy pasta recipe is fast, flavorful, and budget friendly!

Provided by Ashley Manila

Categories Dinner

Time 35m

Number Of Ingredients 10

Ingredients

1 lb penne (or your preferred pasta variety)
1/2 cup olive oil
1/4 teaspoon crushed red pepper flakes (optional)
2 pints grape tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
6 cloves garlic, thinly sliced
1 cup white wine or chicken broth
2 cups fresh spinach
Parmesan cheese, for serving (optional)

Steps:

Bring a large pot of salted water to a boil over medium-high heat.
Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the crushed red pepper flakes, tomatoes, salt, and pepper, and cook until the tomatoes begin to burst and give off their juices, about 9 to 10 minutes. Use a wooden spoon to gently press the tomatoes if they're not bursting on their own.
Add in the garlic and cook for 1 minute, or until fragrant. Stir in the wine and bring to a boil, then reduce the heat to a simmer and cook for 5 minutes. Finally, stir in the spinach and cook until slightly wilted.
In the meantime, add the penne into the boiling water and cook for 9 to 10 minutes, or until al dente.
Drain the pasta, reserving a 1/2 cup of the pasta water.
Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Taste and add additional salt and pepper, if needed.
Remove from heat and divide among serving bowls. Top with cheese and serve at once!

WHITE BEAN PRIMAVERA

White Bean Primavera image

Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.

Provided by Sarah DiGregorio

Categories dinner, lunch, weeknight, beans, main course, side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

3 tablespoons unsalted butter
1 medium to large zucchini, cut in half lengthwise and sliced into ½-inch thick semicircles
Kosher salt (such as Diamond Crystal)
8 ounces asparagus (about ½ large bunch) or green beans, or a mix, cut into 1-inch lengths
1 carrot, peeled, then shaved into strips with a peeler
5 garlic cloves, finely chopped
1 cup fresh or frozen peas (no need to thaw)
2 scallions, green and white parts, sliced
1/2 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
Black pepper
3 (15-ounce) cans butter beans or cannellini beans, drained
3/4 cup heavy cream
1 tablespoon lemon juice (from about 1/2 large lemon), plus more to taste
2 ounces grated Parmesan (about ½ cup), plus more for serving
1 tablespoon Dijon mustard
1/2 cup toasted slivered almonds or pine nuts
Fresh basil leaves, torn, for garnish

Steps:

Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and make the cooking process much smoother.
Choose the Right Pasta: For this recipe, it's best to use a short pasta like penne, fusilli, or rotini. These types of pasta hold the sauce well and are less likely to overcook.
Cook the Pasta Al Dente: Al dente means "to the tooth" in Italian and refers to the texture of pasta that is cooked through but still has a slight bite to it. This is the ideal texture for pasta dishes and will help it hold up better in the sauce.
Use Fresh Spinach: Fresh spinach has a brighter flavor and more nutrients than frozen spinach. If you can, try to find organic spinach for the best flavor.
Don't Overcook the Spinach: Spinach cooks very quickly, so be careful not to overcook it. Once it has wilted and turned a deep green color, it's done.
Use High-Quality Tomatoes: The tomatoes are a key ingredient in this dish, so it's important to use the best quality tomatoes you can find. Fresh, ripe tomatoes are ideal, but you can also use canned tomatoes if necessary.
Season to Taste: Be sure to taste the sauce before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or garlic powder to taste.

Conclusion:

This quick and easy creamy spinach and tomato pasta is a delicious and satisfying meal that can be made in under 30 minutes. It's perfect for a busy weeknight dinner or a quick lunch. The creamy sauce is made with a combination of cream, Parmesan cheese, and spinach, and the tomatoes add a pop of flavor and color. Serve this pasta with a side of crusty bread or a salad for a complete meal.