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Comfort Pasta: creamy tomato pasta with spinach
Creamy tomato pasta with spinach and lemon zest; a cozy, weeknight-friendly dish.
Why this recipe works
Comfort Pasta is a creamy, tomato-forward pasta dish designed for weeknights and cozy dinners. It serves 2–4 people and relies on pantry staples like dried pasta, cream, and cherry tomatoes for a velvety sauce.
- creamy tomato pasta
- one-pan pasta dinner
- lemon spinach pasta
- easy weeknight pasta
- parmesan cream sauce
- pasta with cherry tomatoes
- short pasta ideas
- weeknight comfort food
Key takeaways
Prep once, cook twice avoids waste
Creamy tomato pasta with bright lemon zest
Adjust sauce with pasta water for perfect coating
Recipe guide
Comfort Pasta is a creamy, tomato-forward pasta dish designed for weeknights and cozy dinners. It serves 2–4 people and relies on pantry staples like dried pasta, cream, and cherry tomatoes for a velvety sauce.
A quick, comforting pasta with a silky sauce.
- Prep once, cook twice avoids waste
- Creamy tomato pasta with bright lemon zest
- Adjust sauce with pasta water for perfect coating
Cook pasta and prep water
Boil a large pot of salted water and cook the pasta until al dente. Reserve about 120 ml pasta water, then drain.
Sauté aromatics and tomatoes
Sauté onion in olive oil until translucent. Add garlic for 30–60 seconds, then tomatoes and cook until they soften and release juices.
Finish sauce and combine
Add cream and Parmesan; simmer briefly. Toss in pasta, add water to adjust consistency, then stir in spinach and lemon zest. Season to taste and serve.
Ingredients
- 300 g dried pasta (penne or fusilli)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 200 g cherry tomatoes, halved
- 100 g baby spinach
- 120 ml heavy cream
- 50 g grated Parmesan
- 1 tsp lemon zest
- Salt to taste
- Ground black pepper to taste
- Chili flakes optional, to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions.
- Reserve about 120 ml (1/2 cup) pasta cooking water, then drain pasta.
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and sauté until translucent, about 4–5 minutes.
- Stir in minced garlic and cook 30–60 seconds until fragrant.
- Add halved cherry tomatoes and cook until they soften and release juices, about 4 minutes.
- Pour in heavy cream and bring to a gentle simmer.
- Add grated Parmesan and stir until melted and sauce thickens slightly; add reserved pasta water a little at a time to reach desired consistency.
- Toss cooked pasta into the sauce until well coated.
- Stir in baby spinach until wilted, then add lemon zest and season with salt, black pepper, and chili flakes if using.
- Taste and adjust seasoning, adding more pasta water or cream if needed to loosen the sauce.
- Serve immediately, garnishing with extra Parmesan and a drizzle of olive oil if desired.
FAQs
Can I use a different pasta shape?
Use any short pasta you like (penne, fusilli). The sauce coats well when pasta water is added gradually.
What if I don’t have heavy cream?
If you don’t have heavy cream, you can substitute with milk plus a teaspoon of cornstarch whisked in.
How should I store leftovers?
Leftovers keep well in the fridge for 2–3 days; reheat gently and add a splash of pasta water to loosen.