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Creamy Tomato Pasta

Creamy Tomato Pasta: Quick Comfort Food in One Pan

Creamy Tomato Pasta is a quick, flavorful vegetarian dish made in one pan, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces dry penne pasta The star of the dish
  • 1 cup marinara sauce Choose homemade or store-bought
  • 1 cup water Can be substituted with vegetable broth
  • 1 teaspoon garlic powder Fresh minced garlic works as well
  • 1 teaspoon dried oregano Italian seasoning is a good alternative
  • kosher salt Adjust according to your taste
  • cracked black pepper Adjust according to your taste
For the Creamy Sauce
  • ½ cup heavy cream Opt for half-and-half as a lighter alternative
  • 1 cup shredded mozzarella cheese Fresh mozzarella is a lovely upgrade
For the Veggies
  • 2 tablespoons extra-virgin olive oil Perfect for sautéing
  • 1 medium diced yellow onion Offers a sweet, aromatic base
  • 1 cup cherry tomatoes Grape tomatoes can be used as a substitute
  • 2 cups fresh baby spinach Kale or arugula are suitable alternatives
For Garnish
  • chopped fresh basil leaves Parsley can be used instead if preferred
  • grated Parmesan cheese Consider nutritional yeast for a vegan substitute

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions
  1. In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once hot, add 1 diced yellow onion and 1 cup of halved cherry tomatoes. Sauté for about 7-8 minutes, or until the onions are translucent and the tomatoes are starting to burst.
  2. Next, stir in 12 ounces of dry penne pasta, 1 cup of marinara sauce, and 1 cup of water into the skillet. Season with 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, and sprinkle in kosher salt and cracked black pepper to taste. Increase the heat to medium-high to bring the mixture to a gentle simmer.
  3. Once simmering, cover the skillet with a lid and let the mixture cook for 10-12 minutes, stirring occasionally.
  4. After the pasta is cooked, remove the lid and gently mix in ½ cup of heavy cream, 2 cups of fresh baby spinach, and 1 cup of shredded mozzarella cheese. Stir continuously for about 2 minutes or until the spinach wilts and the cheese is melted.
  5. Finally, remove the skillet from heat and dish out the creamy tomato pasta into serving bowls. Garnish with freshly chopped basil leaves and grated Parmesan cheese, if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Use a large skillet to ensure all ingredients fit comfortably. Fresh mozzarella enhances flavor and texture. Keep an eye on pasta cooking time to prevent mushiness.

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