Enjoy creamy pasta with cherry tomatoes and spinach, finished in one pot for quick, comforting Italian-inspired meals.
# Components:
→ Pasta
01 - 12 oz short pasta (such as penne, rigatoni, or fusilli)
→ Produce
02 - 14 oz cherry tomatoes, halved
03 - 3 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
05 - 2 cups baby spinach (optional)
06 - Fresh basil leaves, for garnish
→ Dairy
07 - 1 cup heavy cream
08 - 2 oz grated Parmesan cheese, plus extra for serving
→ Liquids
09 - 3 cups vegetable broth
10 - 1 tbsp olive oil
→ Seasonings
11 - 1 tsp salt, or to taste
12 - 1/2 tsp freshly ground black pepper
13 - 1/4 tsp crushed red pepper flakes (optional)
# Method:
01 - Warm the olive oil in a large pot or deep skillet over medium heat. Add the finely chopped onion and cook until it softens, approximately 2 to 3 minutes.
02 - Incorporate the minced garlic and cook for 30 seconds until its aroma intensifies.
03 - Introduce the halved cherry tomatoes along with a pinch of salt. Cook for 4 to 5 minutes, stirring periodically, until the tomatoes begin to rupture and release their juices.
04 - Add the pasta, vegetable broth, and heavy cream to the pot. Stir thoroughly to ensure all components are evenly distributed.
05 - Bring the mixture to a moderate boil, then reduce the heat to medium-low. Cover the pot and allow it to simmer, stirring occasionally, for 10 to 12 minutes, or until the pasta reaches an al dente texture and most of the liquid has been absorbed.
06 - Stir in the baby spinach (if using) and the grated Parmesan cheese. Continue stirring until the spinach wilts and the cheese melts, forming a luscious, creamy sauce.
07 - Season the dish with black pepper and red pepper flakes. Taste and adjust the salt concentration as necessary.
08 - Serve the pasta hot, garnished with fresh basil leaves and additional grated Parmesan cheese.
