1-First Step: Prepare the pasta Bring a large pot of salted water to a boil over high heat. Add 8 oz spaghetti and cook until al dente, about 8-10 minutes, stirring occasionally. This timing ensures firm pasta that pairs perfectly with the sauce. Reserve 1 cup of pasta water before draining; it acts as a natural thickener. For gluten-free eaters, swap in your favorite pasta here.

2-Second Step: Sauté the aromatics While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1/2 chopped onion. Sauté for 2 minutes until fragrant and softened, but not browned. This builds the savory foundation of your easy tomato spinach pasta. Stir frequently to prevent burning, and adjust heat if needed for busy cooks.

3-Third Step: Add tomatoes and spinach Pour in the 14-oz can of diced tomatoes, 4 cups fresh spinach, 1/2 tsp salt, and 1/4 tsp red pepper flakes. Cook for 5 minutes, stirring occasionally, until spinach wilts and tomatoes release juices. The greens shrink dramatically, infusing the sauce with earthy flavor. For a vegetarian pasta twist, this step keeps it plant-powered; add frozen spinach (thawed and squeezed) if fresh is unavailable.

4-Fourth Step: Create the creamy sauce Stir in 1/2 cup heavy cream (or reserved pasta water for lighter healthy tomato spinach pasta). Simmer for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon. Taste and adjust salt or flakes. This creamy pasta recipe gets its silkiness here, adaptable for low-fat diets by using Greek yogurt.

5-Fifth Step: Combine and finish Drain the pasta and add it directly to the skillet. Toss everything together over low heat for 1-2 minutes, using pasta water to loosen if needed. Remove from heat, sprinkle with grated Parmesan, and stir gently. For extra protein at potlucks, mix in cooked chicken from our oven-baked chicken legs recipe.