Creamy Tomato and Spinach Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Mediterranean-inspired pasta dish with ripe tomatoes, fresh spinach, and a velvety cream sauce. This Mediterranean-inspired quick recipe (vegetarian), ready in about 50 minutes, pairs spaghetti, cherry tomatoes, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant — do not let it brown.
  3. Step 3: Add 1 pint halved cherry tomatoes and 8 oz chopped spinach. Sauté for 5 minutes until the tomatoes soften and the spinach wilts.
  4. Step 4: Stir in 1 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Fold in 1/2 cup grated Parmesan cheese until fully incorporated. Toss with cooked pasta and 1/2 cup reserved pasta water to achieve a creamy consistency.

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