Creamy Tomato and Spinach Pasta

Creamy Tomato and Spinach Pasta

This creamy tomato and spinach pasta recipe is restaurant-quality right at home but with lighter and healthier ingredients. It is a delicious vegetarian dinner option and perfect for both busy weeknights and lazy weekends.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 242kcal

Author Sharon Rhodes

Ingredients

½ tbsp olive oil
2 cups chopped baby spinach
3 cloves garlic, minced
2 cups tomato sauce
1 cup Greek yogurt
3 cups dry pasta

Instructions

First, start by boiling a large pot of salted water and cooking the pasta according to the package directions.
Meanwhile, make the sauce.
Heat the oil in a large skillet over medium-low heat. Add in the chopped spinach and minced garlic, and season lightly with salt and pepper. Sauté until tender, about 2-3 minutes.
Then, stir in tomato sauce. Once warmed, stir in the Greek yogurt and reduce heat to low. Keep stirring until the pasta in the other pot is cooked.
Drain the cooked pasta and add it to the skillet with the sauce. Toss it well to coat the noodles.
Serve warm.

Video

Notes

Storage Tips

To Store: Store leftovers in an airtight container in the fridge for up to 3 days.

To Reheat: Reheat on the stovetop over low heat, adding a splash of water or broth to loosen up the sauce.

Nutrition