Pasta with Spinach and Tomatoes

Pasta with Spinach and Tomatoes

Pasta with spinach and tomatoes! Oh this pasta recipe is one of my absolute favorites. There’s so much going on, but yet, it’s so easy to prepare. Pasta, spinach, cheddar cheese, ground beef…you have a little of everything here and you’ll love it!

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 1166kcal

Author Tom DeVincenzo

Cost 15

Equipment

Ingredients

1 lb ground beef grass-fed
28 oz crushed tomatoes canned
15 oz tomato sauce canned
1 cup cheddar cheese shredded
1 lb spinach
2 tsp shallot minced
⅛ tsp crushed red pepper or more if you like it more on the spicy side
1½ lb penne rigate or rigatoni if you want a larger pasta

Seasoning

Instructions

Heat a pot of salted water until boiling.
While the water boils, heat 1 tbsp of olive oil and add the ground beef. Cook, mixing frequently until browned (about 5-6 minutes). Set aside.
In the same pan, add the remaining 1 tbsp of olive oil and heat. Once heated, add the shallot and spice blend. Cook until fragrant (about 1 minute).
Add as much of the red pepper flakes as you'd like. Cook for 30 seconds.
Add the crushed tomatoes and tomato sauce and the cooked ground beef into the pan. Cook for about 8-10 minutes (or until you reach your desired consistency).
Cook the pasta. Add the pasta to the boiling water, cook until al dente (follow the instructions on your pasta). Save 3-4 cups of the water you used to cook the pasta and set both aside.
Turn off the heat in the pan and add the cheese. Mix all together.
Add the spinach by working in batches. Slowly add as much of the reserved water little by little with each batch of spinach until the spinach is wilted (or plasmolyzed as the ‘Guinea Pig’ would say :)
Once all the spinach is mixed in, add the pasta. Turn to medium heat and cook for 2-3 minutes until all mixed together and hot.

Video

Notes

Serve hot and top with some of your favorite grated cheese if desired. Enjoy!

Nutrition