Description
A quick and comforting one pan creamy tomato pasta that combines sautéed onions and cherry tomatoes with penne pasta, marinara sauce, and fresh spinach, finished with cream and cheese for a rich and flavorful meal perfect for weeknights.
Ingredients
Units
Scale
Base Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 cup diced yellow onion
- 1 pint cherry tomatoes, halved
- 8 oz. dry penne pasta
- 1 cup marinara sauce
- 2 cups water
Seasonings
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/2 tsp. kosher salt
- 1/2 tsp. cracked black pepper
Finishing Ingredients
- 2 to 3 generous handfuls fresh baby spinach
- 1/3 cup heavy cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil leaves
- Grated Parmesan cheese for garnish (optional)
Instructions
- Heat oil and cook aromatics: Heat 2 Tbsp. extra-virgin olive oil in a large skillet with a fitted lid over medium heat. Add 1 cup diced yellow onion and 1 pint halved cherry tomatoes. Cook for 7 to 8 minutes until the onion is soft and tomatoes break down and become jammy.
- Add pasta and simmer: Add 8 oz. dry penne pasta, 1 cup marinara sauce, 2 cups water, 1/2 tsp. garlic powder, 1/2 tsp. dried oregano, 1/2 tsp. kosher salt, and 1/2 tsp. cracked black pepper to the skillet. Increase heat to medium-high and bring to a simmer. Cover with lid and cook, stirring occasionally, until pasta is al dente, about 10 to 12 minutes.
- Finish with cream, spinach, and cheese: Remove lid and stir in 1/3 cup heavy cream, 2 to 3 generous handfuls of fresh baby spinach, and 1/2 cup shredded mozzarella cheese. Stir continuously for about 2 minutes until spinach wilts and cheese melts.
- Garnish and serve: Remove from heat and garnish with 1/4 cup chopped fresh basil leaves and grated Parmesan cheese if desired. Serve immediately.
Notes
- Store leftover pasta in an airtight container in the refrigerator for up to 5 days.
- Freeze cooked pasta in zip-top bags or freezer-safe containers for up to 2 months; defrost overnight in the refrigerator before reheating.
- Reheat leftovers on the stovetop over medium heat in a covered pot, stirring occasionally until warmed through, or microwave individual portions until steaming hot.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Use gluten-free pasta to make this recipe gluten-free if required.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 40 mg
