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Creamy Tomato and Spinach Pasta

Creamy Tomato and Spinach Pasta is one of those dishes you’ll always want to keep in your back pocket. It’s quick to make, full of flavor, and incredibly comforting, perfect for a busy weeknight, but still satisfying enough to serve on a relaxing weekend.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 546
Ingredients Method

Ingredients
  

  • 12 ounces linguine
  • 2 tablespoons extra virgin olive oil
  • 5 cloves garlic minced
  • 1 onion minced
  • 1 cup cherry tomatoes halved
  • 3 cups fresh spinach
  • ½ teaspoon red chili flakes
  • 250 ml Nestlé All-Purpose Cream
  • 3½ cups vegetable broth
  • ¾ cup ricotta cheese
  • 3 tablespoons grated Parmesan cheese
  • Salt to taste
  • Ground black pepper to taste

Method
 

Sauté the aromatics
  1. Heat extra virgin olive oil in a large pan over medium heat. Add the minced garlic, onion, and red chili flakes. Cook until fragrant.
Add the tomatoes
  1. Add the cherry tomatoes to the pan and cook until they soften and release their juices.
Cook the pasta in broth
  1. Pour in the vegetable broth and bring it to a gentle boil. Add the linguine, cover, and cook — stirring occasionally — until the pasta is al dente.
Add the spinach
  1. Stir in the spinach and cook until just wilted.
Make it creamy
  1. Lower the heat and add the all-purpose cream, ricotta cheese, and Parmesan cheese. Toss until the pasta is fully coated and the sauce becomes creamy and silky.
Season and serve
  1. Taste and season with salt and ground black pepper. Serve warm and enjoy.