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Recipe details
Creamy Tomato Spaghetti with Spinach
Spaghetti tossed in a silky tomato-and-cream sauce with wilted spinach, garlic, Parmesan, and aged grated Parmigiano Reggiano. A quick dinner idea, ready in 25 minutes.
≈ 121 kcal/100 g · ≈ 399 kcal/serving
25 minEasyItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
dry spaghetti, durum wheat semolina, smooth, no filling85 g
ripe tomato, diced150 g
garlic, finely minced6 pcs
Parmesan, finely grated10 g
aged grated Parmigiano Reggiano15 g
heavy cream60 ml
baby spinach80 g
olive oil10 ml
salt1 g
Cookware and utensils
large pot
large skillet
colander
tongs
Directions
01
Boil the spaghetti in salted water until al dente, reserving 120 ml of the cooking water before draining.
Products
dry spaghetti, durum wheat semolina, smooth, no filling — 85 g; salt — 1 g
Action
boil
Time
9 min
Temperature
boiling
02
Heat the olive oil in a large skillet over medium heat.
Products
olive oil — 10 ml
Action
heat
Time
1 min
Temperature
medium heat
03
Sauté the garlic for 30 seconds.
Products
garlic, finely minced — 6 pcs
Action
sauté
Time
1 min
Temperature
medium heat
04
Cook the diced tomato until softened.
Products
ripe tomato, diced — 150 g
Action
cook
Time
4 min
Temperature
medium heat
05
Stir in the cream and reserved pasta water.
Products
heavy cream — 60 ml
Action
stir
Time
1 min
Temperature
medium heat
06
Add the spinach and wilt it in the sauce.
Products
baby spinach — 80 g
Action
wilt
Time
2 min
Temperature
medium heat
07
Toss the drained spaghetti with the sauce, Parmesan, and Parmigiano Reggiano.
Products
dry spaghetti, durum wheat semolina, smooth, no filling — 85 g; Parmesan, finely grated — 10 g; aged grated Parmigiano Reggiano — 15 g
Action
toss
Time
2 min
Temperature
low heat
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
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