Bring a large pot of water to a boil over high
heat. Add the pasta and cook until tender. Drain
the pasta in a colander.
While waiting for the pasta to cook, dice the
onion and mince the garlic. Cook both in a large
skillet with the olive oil over medium-low heat
until softened and transparent (5 minutes).
Add the diced tomatoes, with juices, oregano,
basil, pepper, and salt to the skillet with the
onions and garlic. Stir to combine. Add the
tomato paste and a 1/2 cup of water to the
skillet and stir until the tomato paste is
dissolved into the sauce.
Turn the heat down to low. Cut the cream cheese
into a few pieces and then add them to the
skilled with the tomato sauce. Use a whisk to
stir the sauce until the cream cheese has fully
melted in and the sauce is creamy. Add half of
the Parmesan to the skillet and whisk until it
is melted in. Add the remainder of the Parmesan
and whisk until melted in again.
Add the fresh spinach and gently stir it into
the sauce until it has wilted (3-5 minutes).
Add the pasta stir until it is well coated in
the creamy tomato sauce. Taste and adjust the
salt and pepper as needed. Serve warm.
Originally Submitted
1/7/2016
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