The Pioneer Woman Tasty Kitchen
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Creamy Tomato and Spinach Fettuccine

5.00 Mitt(s) 16 Rating(s)16 votes, average: 5.00 out of 516 votes, average: 5.00 out of 516 votes, average: 5.00 out of 516 votes, average: 5.00 out of 516 votes, average: 5.00 out of 5

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Level: Easy

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Description

A great way to use summer’s sweet and fresh tomatoes!

Ingredients

  • ½ pounds, ⅞ ounces, weight Fettuccine Pasta
  • 2 Tablespoons Olive Oil
  • 1-½ cup Cherry Tomatoes, Halved
  • 2 cloves Garlic, Minced
  • 1-½ teaspoon Red Pepper Flakes (more Or Less To Your Liking)
  • 2 Tablespoons Chopped Sun-dried Tomatoes Packed In Oil
  • ½ cups Cream
  • ¼ teaspoons Salt
  • ¼ teaspoons Pepper
  • 1 teaspoon Concentrated Tomato Paste
  • ¼ cups Parmesan Cheese, Grated
  • 10 leaves Basil
  • 1-½ cup Fresh Spinach

Preparation

Start your water boiling for the fettuccine. Once the water boils, cook the fettuccine to al dente (slightly chewy).

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). Add your tomatoes. Sauté for about three minutes, then add the garlic and red pepper flakes. Stir to ensure that the garlic doesn’t burn. Allow the tomatoes to soften and cook for a good 5 minutes. Add in the sun-dried tomatoes and the cream. Cook another 3-5 minutes, stirring every so often. Add salt, pepper, and tomato paste and mix well so that it disperses throughout the sauce. Finally, stir in the Parmesan cheese, basil, and spinach at the last minute. The spinach should be just wilting as the pasta finishes cooking.

Use tongs to move the pasta from the water to the skillet with the sauce. (Don’t be afraid to let a little bit of water come along for the ride.) Stir well to coat the pasta with sauce. Serve with more grated Parmesan on top.

3 Comments

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calamityjaym on 8.2.2011

I made this last night. I adapted it to fit what I had in my pantry. I used a can of diced tomatoes instead of fresh, and I used 1/2 jar of Classico Sun Dried Tomato Alfredo in place of the tomato paste, cream, and sun dried tomatoes. It was delicious!

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Kartwheels in the Kitchen on 7.31.2011

Fabulous! made it tonight, but added shrimp!!

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Debi Beall on 7.30.2011

Made this last night. Delish!!!!!

16 Reviews

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K Sli on 6.29.2022

Superb. Made it just like the recipe said to but added some roasted bell pepper. Would have been good with some blackened shrimp I think.

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patberard on 6.7.2017

I doubled this and added grilled shrimp. It was delicious. I will decrease the pepper by a bit, but otherwise it’s perfect. Thank you! Easy too with most everything I have on hand

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Beth on 6.4.2017

So so delicious! I did not use the sun-dried tomatoes, tomato paste, or cream. I used 2% milk and chicken broth and it was so delicious! Might add grilled chicken next time. This is a keeper!

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lvintennessee on 8.7.2015

I have made this recipe several times. My family really enjoys it! Other than boiling the noodles, I consider this a one skillet meal which I love. I always add chopped rotisserie chicken to the recipe, and we love it!
I can’t find concentrated tomato paste at my grocery store so I just use regular tomato paste, and it turns out fine. I also use canned tomatoes instead of fresh roma tomatoes, and it works for us.

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jackieg on 8.13.2014

Whole family enjoyed, grazie!

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