Creamy Tomato and Spinach Fettuccine Recipe

Name: Creamy Tomato and Spinach Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds, 78 ounces, weight Fettuccine Pasta; 2 Tablespoons Olive Oil; 1- 1/2 cup Cherry Tomatoes, Halved; 2 cloves Garlic, Minced; 1- 1/2 teaspoon Red Pepper Flakes (more Or Less To Your Liking); 2 Tablespoons Chopped Sun-dried Tomatoes Packed In Oil; 1/2 cups Cream; 1/4 teaspoons Salt; 1/4 teaspoons Pepper; 1 teaspoon Concentrated Tomato Paste; 1/4 cups Parmesan Cheese, Grated; 10 leaves Basil; 1- 1/2 cup Fresh Spinach

Servings: persons

1/2 pounds, 78 ounces, weight Fettuccine Pasta
2 Tablespoons Olive Oil
1- 1/2 cup Cherry Tomatoes, Halved
2 cloves Garlic, Minced
1- 1/2 teaspoon Red Pepper Flakes (more Or Less To Your Liking)
2 Tablespoons Chopped Sun-dried Tomatoes Packed In Oil
1/2 cups Cream
1/4 teaspoons Salt
1/4 teaspoons Pepper
1 teaspoon Concentrated Tomato Paste
1/4 cups Parmesan Cheese, Grated
10 leaves Basil
1- 1/2 cup Fresh Spinach

1
Start your water boiling for the fettuccine.
2
Once the water boils, cook the fettuccine to al dente (slightly chewy).
3
While the water boils, heat 2-3 tablespoons of olive oil in a large skillet (big enough that you can add your pasta to mix later).
4
Add your tomatoes.
5
Saute for about three minutes, then add the garlic and red pepper flakes.
6
Stir to ensure that the garlic doesnt burn.
7
Allow the tomatoes to soften and cook for a good 5 minutes.
8
Add in the sun-dried tomatoes and the cream.
9
Cook another 3-5 minutes, stirring every so often.
10
Add salt, pepper, and tomato paste and mix well so that it disperses throughout the sauce.
11
Finally, stir in the Parmesan cheese, basil, and spinach at the last minute.
12
The spinach should be just wilting as the pasta finishes cooking.
13
Use tongs to move the pasta from the water to the skillet with the sauce.
14
(Dont be afraid to let a little bit of water come along for the ride.)
15
Stir well to coat the pasta with sauce.
16
Serve with more grated Parmesan on top.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pounds, 78 ounces, weight Fettuccine Pasta, 2 Tablespoons Olive Oil, 1- 1/2 cup Cherry Tomatoes, Halved, 2 cloves Garlic, Minced, and more.

Yes, Creamy Tomato and Spinach Fettuccine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Tomato and Spinach Fettuccine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions