Oh, do I have the perfect weeknight dinner for you! This Creamy Spinach Tomato Penne has saved my sanity more times than I can count. It all started when my best friend showed up unannounced one evening, hungry, of course, and I whipped this up with whatever I had in the fridge. The way those sweet cherry tomatoes pop against the rich, velvety sauce? Absolute magic. Now it’s my go-to when I want something fancy-feeling but don’t have the energy for complicated cooking. In 30 minutes flat, you’ll have a comforting bowl of creamy pasta loaded with fresh veggies that tastes way more special than the effort required!
Why You’ll Love This Creamy Spinach Tomato Penne
Listen, I know you’re busy, we all are. That’s exactly why this dish has become my kitchen superhero. Here’s why it’ll steal your heart too:
- 30-minute magic: From fridge to table faster than pizza delivery (and way tastier)
- Creamy dreaminess: That silky Parmesan sauce coats every noodle like a cozy blanket
- Veggie victory: Fresh spinach and sweet tomatoes make you feel virtuous without trying
- One-pan wonder: Minimal cleanup means more time for, you know, living your life
Oh, and did I mention kids and picky eaters go crazy for it? Total dinner table win.
Creamy Spinach Tomato Penne
Ingredients
Equipment
Method
- Cook the penne pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute.
- Add cherry tomatoes and cook for 3 minutes until softened.
- Stir in spinach and cook until wilted, about 2 minutes.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese, salt, and pepper.
- Add the cooked pasta to the skillet and toss to coat in the sauce. Serve warm.
Notes
Ingredients for Creamy Spinach Tomato Penne
Here’s the beautiful thing, you probably have most of these ingredients already! But let me tell you why each one matters in this simple-but-special dish:
- 12 oz penne pasta: The ridges hug that creamy sauce like they were made for each other (because, well, they kind of were!)
- 1 tbsp olive oil: Just enough to make that garlic dance in the pan without overpowering
- 2 cloves garlic, minced: Fresh is best, none of that jarred stuff when we’re keeping it real
- 1 cup cherry tomatoes, halved: Their natural sweetness balances the richness perfectly, trust me, you’ll want them juicy
- 2 cups fresh spinach: Packed in lightly, it wilts down to practically nothing but adds that gorgeous green freshness
- 1 cup heavy cream: The star of our creamy show, I’ve tried substitutes but this gives that luscious texture we crave
- ½ cup grated Parmesan cheese: Freshly grated melts better than the pre-shredded kind (those anti-caking agents are sneaky)
- ¼ tsp salt & ¼ tsp black pepper: Season as you go, taste after adding the cheese since Parmesan is salty
See? Nothing fancy, just good ingredients doing what they do best. Now let’s make some magic!
Equipment You’ll Need
Don’t worry, no fancy gadgets required here! Just a couple trusty kitchen workhorses will get the job done:
- Large pot: For boiling that penne to al dente perfection. I like using my 6-quart one so the pasta has plenty of room to dance around without sticking together.
- Skillet: A good 10-inch one is perfect for the sauce. Cast iron works great if you have it (adds a nice even heat), but any decent non-stick will do the trick.
That’s seriously it! Well, plus a trusty wooden spoon for stirring, though I won’t judge if you use whatever spoon is clean. Been there!
How to Make Creamy Spinach Tomato Penne
Okay, let’s get cooking! This comes together so fast you’ll barely have time to set the table. Just follow these simple steps and you’ll have creamy, dreamy pasta perfection in no time.
Step 1: Cook the Pasta
First things first, get that pasta going! I always use a big pot with plenty of salted boiling water (it should taste like the sea). Toss in your penne and cook for exactly 1 minute less than the package says, we want al dente, not mushy! While that’s bubbling away, reserve about a cup of that starchy pasta water before draining. Trust me, this golden liquid is like magic sauce insurance if your cream sauce needs thinning later.
Step 2: Prepare the Sauce
Now for the good stuff! Heat your olive oil in the skillet over medium, not too hot or the garlic will burn (been there, cried over that). Add your minced garlic and let it sizzle just until fragrant, about 30 seconds. You’ll know it’s ready when your kitchen smells like an Italian grandmother’s hug. Toss in those halved cherry tomatoes and let them cook for about 3 minutes until they start to soften and release their juices, they’ll get all sweet and jammy. Then pile in the spinach in handfuls, stirring until each batch wilts down. It looks like a mountain at first but shrinks to nothing, nature’s magic trick!
Step 3: Combine and Serve
Here comes the creamy magic! Pour in that glorious heavy cream and let it come to a gentle simmer, watch it closely because cream has a habit of bubbling over when you’re not looking (my stovetop can confirm). Sprinkle in the Parmesan, salt, and pepper, stirring until the cheese melts into the most luscious sauce. Now add your drained pasta and toss everything together until every single penne is coated in that velvety goodness. If it looks too thick, add splashes of that reserved pasta water until it’s just right. Serve immediately, and try not to burn your tongue diving in too fast (no promises though).
Tips for Perfect Creamy Spinach Tomato Penne
After making this dish more times than I can count, I’ve picked up some tricks that take it from good to “can I get your recipe?” good. Here are my hard-earned secrets:
- Spinach timing is everything: Toss it in at the very end, it only needs about 2 minutes to wilt. Overcooked spinach turns that unappetizing army green and gets slimy (we’ve all been there).
- Pasta water is liquid gold: That starchy water you saved? Add it a tablespoon at a time if your sauce thickens too much while tossing with the pasta. It blends better than plain water!
- Taste as you go: Parmesan varies in saltiness, wait until the cheese melts in before adding extra salt. I usually add an extra pinch of pepper at the end for a little kick.
- Keep it moving: Stir that cream sauce constantly when it first hits the pan, dairy loves to stick and burn if you look away for even a second (learned that the hard way).
- Fresh garlic or bust: Jarred garlic just doesn’t give the same sweet, mellow flavor. Take the extra minute to mince fresh cloves, your tastebuds will thank you.
And my biggest tip? Make extra, this stuff disappears fast and reheats beautifully for lunch the next day!
Variations for Creamy Spinach Tomato Penne
One of my favorite things about this recipe is how easily you can make it your own! Here are some delicious twists I’ve tried (and loved) over the years:
- Protein power-up: Toss in some grilled chicken strips or crispy turkey bacon bits, my husband insists on this version every time!
- Lighter option: Swap half the heavy cream for half-and-half if you’re watching calories (though I’ll admit, the full-fat version is my weakness).
- Mushroom magic: Sauté some sliced creminis with the garlic for an earthy depth that’s just *chef’s kiss*.
- Spice it up: A pinch of red pepper flakes adds the perfect kick, my best friend adds these religiously.
- Cheese swap: Try pecorino romano instead of Parmesan for a sharper, saltier bite that cuts through the creaminess.
The beauty is, this dish welcomes experimentation. Last week I threw in some roasted red peppers from a jar and oh my stars, it was incredible! What will you try first?
Serving Suggestions
Now that you’ve got this gorgeous bowl of creamy pasta ready, let’s talk about how to make it a complete meal! Here’s how I love to serve it:
- Garlic bread: Because let’s be real, you can’t have pasta without something to sop up that extra sauce! I make mine by toasting crusty bread rubbed with garlic and drizzled with olive oil. Sometimes I get fancy and sprinkle on some parsley if I’m feeling extra.
- Crisp green salad: A simple mix of romaine and arugula with lemon vinaigrette cuts through the richness perfectly. My trick? Toss in some shaved Parmesan and pine nuts if you’ve got them.
- Roasted veggies: When I’m feeling virtuous, I’ll roast some asparagus or zucchini while the pasta cooks. The caramelized edges play so nicely with the creamy sauce.
For drinks? A chilled Pinot Grigio if you’re feeling fancy, or just a sparkling water with lemon if it’s a school night. Either way, prepare for compliments! If you are looking for other creamy pasta ideas, you might enjoy this creamy spinach ricotta pasta recipe.
Storage & Reheating
Okay, confession time, this Creamy Spinach Tomato Penne rarely lasts long enough to need storing in my house! But when it does (or when I’m smart enough to make a double batch), here’s how I keep it tasting fresh:
- Airtight is right: Pop those leftovers in a sealed container and they’ll stay good in the fridge for 3-4 days. The sauce thickens as it sits, but don’t panic, we’ll fix that!
- Reheat like a pro: The microwave works in a pinch, but for best results, warm it gently on the stove with a splash of water or milk. Stir frequently, patience gives you that just-made creaminess again.
- Freezer trick: You can freeze it for up to 2 months, though the spinach gets a bit soft. Thaw overnight in the fridge, then reheat with extra cream or broth to bring it back to life.
Pro tip: If you know you’ll have leftovers, slightly undercook the pasta, it’ll be perfect after reheating! And always, always save a little extra Parmesan to sprinkle on top when serving round two.
Nutritional Information
Now, I’m no nutritionist, but I know we all like to keep an eye on what we’re eating, even when indulging in creamy pasta goodness! Here’s the scoop on one serving of this dreamy dish (remember, these are estimates, your exact numbers will vary depending on the brands you use):
- Calories: About 450 per generous serving (worth every bite if you ask me!)
- Protein: 12g, not bad for a meatless meal!
- Carbs: 45g (it is pasta after all, but whole wheat penne would bump up the fiber if you prefer)
- Fat: 25g (14g saturated, blame that heavenly heavy cream)
- Vitamins: Packed with Vitamin A from the spinach and a nice hit of calcium from the Parmesan
My philosophy? Everything in moderation. This dish balances rich creaminess with fresh veggies, and sometimes that’s exactly what your soul (and tastebuds) need! For more recipe ideas, you can visit recipesloop.com.
FAQs About Creamy Spinach Tomato Penne
I get asked about this recipe all the time, here are the questions that pop up most often (along with my tried-and-true answers)!
Can I use frozen spinach?
Absolutely! I’ve done this many times when fresh spinach wasn’t handy. Just be sure to thaw it completely first, then squeeze out every last drop of water with your hands (I wrap it in a clean kitchen towel and twist). Otherwise, you’ll end up with a watery sauce, and nobody wants that!
Can I make this dish vegan?
You bet! Swap the heavy cream for full-fat coconut milk (the canned kind works best) and skip the Parmesan. For extra richness, stir in a tablespoon of nutritional yeast at the end, it gives that cheesy umami flavor we all love. Just taste as you go since coconut milk is sweeter than cream.
How do I prevent the sauce from being too thick?
Ah, the pasta water trick saves the day again! Before draining your penne, scoop out about a cup of that starchy cooking liquid. If your sauce thickens too much while tossing with the pasta, add the reserved water a tablespoon at a time until it’s perfectly silky. Works like magic every time!
What if I don’t have cherry tomatoes?
No worries, diced regular tomatoes work fine (just remove the seeds first). Or try sun-dried tomatoes packed in oil for an intense flavor boost! I use about 1/3 cup chopped when I go this route.
Can I prep this ahead of time?
Sort of! You can cook the pasta and make the sauce separately, then combine them right before serving. Just keep the pasta slightly underdone and toss it with a bit of olive oil to prevent sticking. The sauce reheats beautifully with a splash of milk or cream.
