Pasta with Spinach and Tomatoes
A creamy, comforting pasta dish with fresh tomatoes, garlic, spinach, ricotta, and parmesan, finished with crispy garlic panko for added texture.
Servings 4 Servings
Calories 398kcal
Equipment
- Large pot (for pasta)
- Colander
- large saute pan
- small saute pan
- wooden spoon or spatula
- Measuring Cups and Spoons
- Knife
- Cutting board
Ingredients
- 8 ounces pasta pappardelle recommended
- 2 tablespoons olive oil divided
- 3 tablespoons butter
- 5-6 cloves garlic minced
- 2-3 large tomatoes diced
- ½ cup sun-dried tomatoes chopped
- ¼ teaspoon Italian seasoning
- 2 cups fresh baby spinach
- ½ cup freshly grated parmesan cheese
- ½ cup ricotta cheese
- Salt and black pepper to taste
- ¼ cup panko bread crumbs
- ½ teaspoon garlic powder
- Fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain, reserving 1/3 to 1/2 cup of pasta water.
- In a large sauté pan, heat 1 tablespoon olive oil and butter over medium heat until melted.
- Add garlic, diced tomatoes, sun-dried tomatoes, and Italian seasoning. Cook for 4–5 minutes until tomatoes soften.
- Stir in the spinach and cook for 1–2 minutes until wilted.
- Add cooked pasta and 1/3 cup reserved pasta water.
- Stir in parmesan and ricotta until melted and creamy. Add more pasta water if needed to loosen the sauce.
- Season with salt and pepper to taste.
- In a small sauté pan, heat remaining 1 tablespoon olive oil over medium heat.
- Add panko and garlic powder, toasting until golden brown. Remove from heat.
- Plate pasta and sprinkle with toasted breadcrumbs and fresh parsley. Serve immediately.
Nutrition
Serving: 1Serving | Calories: 398kcal | Carbohydrates: 59g | Protein: 19g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 362mg | Potassium: 917mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2311IU | Vitamin C: 19mg | Calcium: 291mg | Iron: 3mg