Spinach Tomato Penne Pasta
A simple tomato and spinach pasta with cream-cheese ready in under 30 minutes.
Ingredients
- 1/2 lb Penne Pasta
- 2 tbsps Olive Oil
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Basil
- 1 tsp Kosher Salt
- 1 Yellow Onion diced
- 3 cloves Garlic minced
- 1 14.5oz can Diced tomatoes, with juice
- 2 oz Cream Cheese cubed for faster melting
- 1 1/2 cups Spinach about 4 medium handfuls
- 1/2 cup Parmesan shredded
Instructions
- Get water with a pinch of salt and olive oil to a boil for the penne. Add noodles when it comes to a boil as you are performing the next steps.
- Heat 2 tbsp olive oil in large pan ove medium heat
- Once oil is hot, add 1/2 tsp Dried Basil, 1/2 tsp Dried Oregano and 1/2 tsp of Kosher Salt to oil. Mix around in the heat for 1-2 minutes to infuse the oil with the spices
- Once infused, but before spices begin to get dark brown add in 1 Large Onion, diced with 3 cloves of minced Garlic
- Cook onions in infused oil until translucent, stirring frequently to avoid burning the garlic
- Add in 14.5 oz can Diced Tomatoes and stir. Bring to simmer then turn heat to low
- Add in 2 oz. of Cream Cheese (ideally cubed) and melt into the mixture.
- Once Cream Cheese is incorporated add in 4 handfuls of Spinach with 1/2 cup of Parmesan and remaining 1/2 tsp of Kosher salt and mix.
- Once mixed and Parmesan is melted turn heat off. By now the noodles should be done or just about to be done. Once they are add them into the sauce and coat.
- Serve with extra Parmesan and fresh-baked bread if desired.