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Creamy Tomato and Spinach Fettuccine

JE
Jennifer

Cuisine: American
Categories: Vegetarian, Main Dishes & Pasta

Creamy Tomato and Spinach Fettuccine is a comforting pasta dish that combines the richness of a creamy tomato sauce with the fresh, earthy flavor of wilted spinach. Tender fettuccine noodles are coated in a luscious sauce made with crushed tomatoes, garlic, and a hint of cream, creating a perfect balance of tangy and smooth. Fresh spinach is folded in just before serving, adding vibrant color and a boost of nutrients. Finished with a sprinkle of Parmesan cheese and freshly cracked black pepper, this dish is a quick and satisfying meal that’s perfect for weeknights or any occasion where comfort food is on the menu.

Creamy Tomato and Spinach Fettuccine
tomatoes
fettuccine

Difficulty: EASY

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4 servings

Ingredients:

  • 200-250g Fettuccine (about half a regular sized box)
  • 1-1/2 cups fresh cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1-1/2 teaspoons dried red pepper flakes
  • 2 tablespoons sun-dried tomatoes packed in oil
  • Salt and pepper
  • 1/2 cup cream (18%)
  • 1 teaspoon concentrated tomato paste
  • 1/4 cup Parmesan cheese, grated
  • 1-1/2 cups fresh spinach
  • 10 basil leaves

Directions:

  1. Start your water boiling for the fettuccine.
  2. Once the water boils, cook the fettuccine to al dente (slightly chewy).
  3. While the water boils, heat 2-3 tablespoons of olive oil in a large skillet (big enough that you can add your pasta to mix later).
  4. Add your tomatoes. Sauté for about three minutes, then add the garlic and red pepper flakes.
  5. Stir to ensure that the garlic doesn't burn.
  6. Allow the tomatoes to soften and cook for a good 5 minutes.
  7. Add in the sun-dried tomatoes and the cream.
  8. Cook another 3-5 minutes stirring every so often.
  9. Add tomato paste and mix well so that it disperses throughout the sauce.
  10. Finally, stir in the Parmesan cheese, basil, and spinach at the last minute. The spinach should be just wilting as the pasta finishes cooking.
  11. Use tongs to move the pasta from the water to the skillet with the sauce. (Don't be afraid to let a little bit of water come along for the ride).
  12. Stir well to coat the pasta with sauce. Serve with more grated Parmesan on top.