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- 12 ounces penne pasta - 2 cups cherry tomatoes, halved - 1 onion, diced - 4 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon red pepper flakes (adjust to taste) - 2 cups fresh spinach - 1/2 cup grated Parmesan cheese (plus more for serving) - Salt and pepper to taste - 2 tablespoons olive oil Each ingredient plays a key part in the flavor and texture of this dish. - Penne pasta forms the base. It holds sauce well and cooks evenly. - Cherry tomatoes add sweetness and freshness. They burst while cooking, enriching the sauce. - Onion and garlic provide a savory foundation. They create depth and aroma when sautéed. - Vegetable broth adds rich flavor and moisture. It cooks the pasta and enhances taste. - Heavy cream brings creaminess, making the dish rich and velvety. - Spinach adds color and nutrients. It wilts down, blending into the dish perfectly. - Parmesan cheese gives a salty, nutty flavor. It melts into the pasta, enhancing the overall taste. You can easily swap some ingredients if needed. - Use fusilli or farfalle instead of penne for a different shape. - If you don’t have cherry tomatoes, try diced canned tomatoes for convenience. - Shallots can replace onion for a milder flavor. - For a lighter dish, substitute coconut milk for heavy cream. - Use nutritional yeast instead of Parmesan for a vegan option. - Kale or arugula can replace spinach if you prefer. These swaps keep the dish tasty, while catering to your needs. First, gather your ingredients. You will need: - 12 ounces penne pasta - 2 cups cherry tomatoes, halved - 1 onion, diced - 4 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon red pepper flakes - 2 cups fresh spinach - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - 2 tablespoons olive oil Next, prepare your space. Chop the onion and mince the garlic. Halve the cherry tomatoes. This makes cooking easier and faster. Heat the olive oil in a large pot over medium heat. Add the diced onion. Sauté for about 3-4 minutes until the onion softens. Then, add the minced garlic and stir for one more minute. This step releases a great aroma. Now, stir in the halved cherry tomatoes. Cook them for about 5 minutes until they soften. Then, pour in the vegetable broth. Add the penne pasta, red pepper flakes, basil, oregano, salt, and pepper. Stir well to mix all the flavors. Bring the mixture to a boil. Once boiling, lower the heat and let it simmer. Cook uncovered for 10-12 minutes. Stir occasionally until the pasta is al dente and most liquid is gone. Reduce the heat to low. Stir in the heavy cream and fresh spinach. Cook for 2-3 minutes until the spinach wilts. Lastly, fold in the grated Parmesan cheese until it melts. Taste and adjust the seasoning with more salt and pepper if needed. For presentation, serve the pasta straight from the pot for a rustic look. You can also plate it in bowls and add extra Parmesan and fresh basil on top. Enjoy your meal! To get pasta just right, use a large pot. This allows the pasta to move freely. Always add enough water to cover the pasta. Salt your water well; it should taste like the sea. Cook the penne until it's al dente, which means firm to the bite. Stir the pasta often to prevent it from sticking together. Adding fresh herbs can boost flavor. Try using basil or parsley right before serving. You can also sprinkle more grated Parmesan on top for a rich taste. Consider a squeeze of lemon juice for a bright note. For more heat, adjust red pepper flakes based on your taste. Fresh spinach adds color and nutrients, so don’t skip it! One common mistake is overcooking the pasta. This makes it mushy. Always check for doneness a minute or two early. Another mistake is not seasoning enough. Always taste and adjust salt and pepper before serving. Lastly, don’t skip the cheese; it adds creaminess and depth. Enjoy your cooking and have fun with flavors! {{image_2}} To add meat to your dish, ground beef or Italian sausage works well. Brown the meat before adding onions and garlic. This step adds rich flavor. You can use turkey for a leaner option. Just remember to drain excess fat after cooking. The meat enhances the pasta’s heartiness and pairs beautifully with the sauce. If you want a vegetarian twist, skip the meat and add more veggies. Zucchini, bell peppers, or mushrooms are great choices. For a vegan version, replace heavy cream with coconut milk or cashew cream. You can also use nutritional yeast instead of Parmesan cheese for a cheesy flavor. This keeps the dish creamy and plant-based. Using seasonal ingredients can brighten your pasta. In spring, add fresh peas or asparagus. In summer, consider ripe heirloom tomatoes. Fall is perfect for roasted butternut squash or pumpkin. In winter, kale or Brussels sprouts can add texture. These swaps keep the dish fresh and fun all year long. To store your One Pot Tuscan Tomato Pasta, let it cool first. Place the pasta in an airtight container. You can keep it in the fridge for up to three days. Make sure to cover it well so it stays fresh. When you’re ready to eat it again, check for any signs of spoilage. You can freeze this pasta dish for up to three months. Use a freezer-safe container or bag for best results. Make sure to leave some space for expansion. Label the container with the date so you remember when you made it. Thaw it overnight in the fridge before reheating. To reheat, you can use the microwave or the stove. If using the microwave, add a splash of water to keep it moist. Heat it in short bursts, stirring often. If using the stove, warm it gently over low heat. Stir in a bit of cream or broth to bring back its creaminess. Enjoy it just like the first time! I like to use penne pasta for this dish. Its shape holds sauce well. You can also try fusilli or rigatoni. Both will work great in this recipe. Yes, you can! Just swap the penne for gluten-free pasta. Many brands offer good options. Make sure to check the cooking time, as it may vary with gluten-free pasta. To serve more people, simply double the ingredients. Use 24 ounces of pasta and adjust the broth and cream too. This keeps the flavor strong for larger batches. Absolutely! Use about 3 cups of diced fresh tomatoes. They will provide a nice flavor and texture. Just remember to cook them a bit longer to soften. You can use half-and-half or whole milk. Coconut milk is another great choice for a dairy-free option. Each of these will change the flavor slightly, but they keep it creamy. This post covers how to make a tasty pasta dish. We looked at ingredients, cooking steps, and helpful tips. You learned about key parts of the recipe and what to swap. We discussed easy tricks for better flavor and how to avoid mistakes. Plus, I shared different variations to meet your taste. Store leftovers safely and know how to reheat them. Remember, cooking is fun, so play around with flavors. Enjoy your delicious pasta!

One Pot Tuscan Tomato Pasta

Discover the deliciousness of One Pot Tuscan Tomato Pasta, a simple yet creamy dish that brings the flavors of Italy to your table. With just a few ingredients like penne pasta, cherry tomatoes, and fresh spinach, you can create a mouthwatering meal in under 30 minutes. Perfect for busy weeknights, this recipe is sure to impress! Click through to explore this easy recipe and elevate your dinner game today!
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Ingredients
  

12 ounces penne pasta

2 cups cherry tomatoes, halved

1 onion, diced

4 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon red pepper flakes (adjust to taste)

2 cups fresh spinach

1/2 cup grated Parmesan cheese (plus more for serving)

Salt and pepper to taste

2 tablespoons olive oil

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.

    Stir in the minced garlic and sauté for an additional minute until fragrant.

      Add the halved cherry tomatoes to the pot and cook for about 5 minutes until they start to soften.

        Pour in the vegetable broth, followed by the penne pasta, red pepper flakes, basil, oregano, salt, and pepper. Stir to combine.

          Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for about 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.

            Reduce the heat to low and stir in the heavy cream and fresh spinach, cooking until the spinach wilts down (approximately 2-3 minutes).

              Lastly, fold in the grated Parmesan cheese until melted and well incorporated. Adjust seasoning with more salt and pepper as needed.

                Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings

                  - Presentation Tips: Serve the pasta directly from the pot for a rustic look or plate it in bowls, garnishing with extra Parmesan cheese and fresh basil leaves for an inviting presentation.