Creamy Tomato & Spinach Pasta with Crispy Garlic
Ingredients
- 12 ouncespasta (penne, rigatoni, or similar shape)
- 4 ouncescream cheese
- 2 tablespoonsbutter
- 4 clovesgarlic
- 1 can (14.5 oz)canned diced tomatoes
- 3 cupsfresh spinach (loosely packed)
- ½ cupvegetable broth
- 1 pinchsalt and black pepper
- ¼ teaspoonred pepper flakes
- ¼ cupparmesan cheese
Method
- 01
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, then drain and set aside.
- 02
While pasta cooks, melt 1 tablespoon butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant, then transfer to a small bowl.
- 03
In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add the drained tomatoes with their juices and vegetable broth. Simmer for 3 minutes.
- 04
Cut the cream cheese into small pieces and stir into the tomato mixture until smooth, about 1 minute. Season with a pinch of salt, black pepper, and red pepper flakes.
- 05
Add the fresh spinach in handfuls, stirring until wilted, about 2 minutes. Taste and adjust seasoning.
- 06
Add the cooked pasta to the sauce and toss gently to coat. Top each serving with the reserved crispy garlic, parmesan cheese, and a drizzle of oil from the garlic bowl.
Spice Tips
The red pepper flakes add subtle warmth. For deeper heat, increase to 1/2 teaspoon or add a pinch of cayenne. Fresh basil or a squeeze of lemon juice brighten the finish if you have them on hand.
Make this ahead by preparing the sauce (through step 5) up to 2 hours in advance; reheat gently with a splash of broth before tossing with fresh hot pasta. The cream cheese creates a silky sauce without heavy cream.