Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.12 ounces pasta (linguine, fettuccine, or penne work well)
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.1 tablespoon olive oil, 1 medium yellow onion, finely chopped
- Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it. Add the halved cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to soften and release their juices, about 5 minutes.3 cloves garlic, minced, 1 pint cherry tomatoes, halved
- Add the roughly chopped spinach to the skillet. It might seem like a lot, but it will wilt down considerably. Stir gently until the spinach has softened, about 2-3 minutes.4 cups fresh spinach, washed and roughly chopped
- Pour in the vegetable broth (or chicken broth) and bring to a simmer. Stir in the heavy cream, dried oregano, and red pepper flakes (if using). Season generously with salt and freshly ground black pepper to taste.1 cup vegetable broth (or chicken broth for a richer flavor), 1/2 cup heavy cream (or half-and-half for a lighter option), 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes (optional, for a touch of heat), Salt, to taste, Freshly ground black pepper, to taste
- Add the drained pasta directly to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.12 ounces pasta (linguine, fettuccine, or penne work well)
- Stir in the grated Parmesan cheese until it melts into the sauce, creating a creamy, rich finish. Taste and adjust seasoning as needed.1/4 cup grated Parmesan cheese, plus more for serving
- Serve immediately. Garnish with extra Parmesan cheese and fresh basil leaves, if desired.1/4 cup grated Parmesan cheese, plus more for serving, Fresh basil leaves, for garnish (optional)
Notes
This pasta dish is a weeknight warrior, designed to get a satisfying and wholesome meal on your table in under 30 minutes. To store leftovers, cool completely, transfer to an airtight container, and refrigerate for up to 3-4 days. Reheat gently in a skillet with a splash of water/broth or microwave.
