Spaghetti With Creamy Tomato and Spinach Alfredo Sauce – Comforting, Flavorful, and Weeknight-Friendly

This is the kind of pasta you want when you’re craving comfort without fuss. Spaghetti twirled through a velvety Alfredo-style sauce, brightened with tomatoes and folded with tender spinach. It’s cozy, creamy, and full of flavor, yet it comes together fast.

Whether you’re feeding a hungry family or looking for an easy date-night dinner, this checks every box. You’ll get that classic creamy vibe with a fresh, vibrant twist.

Print Recipe

Spaghetti With Creamy Tomato and Spinach Alfredo Sauce – Comforting, Flavorful, and Weeknight-Friendly

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Ingredients

• 12 ounces spaghetti
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3–4 garlic cloves, finely minced
• 1/2 teaspoon red pepper flakes (optional, for gentle heat)
• 1 cup crushed tomatoes (or finely chopped canned tomatoes)
• 1 cup heavy cream (or half-and-half for a lighter sauce)
• 3/4 cup grated Parmesan cheese (plus more for serving)
• 4 cups fresh baby spinach (lightly packed)
• 1/2 teaspoon sugar (optional, balances acidity)
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup pasta cooking water (reserved)
• Fresh basil or parsley, chopped, for garnish (optional)
• Lemon zest (optional, for brightness)

Instructions

• Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook spaghetti until just shy of al dente.Reserve 1/2 cup of the starchy cooking water, then drain.
• Sauté aromatics: In a large skillet over medium heat, warm olive oil and melt butter. Add garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
• Add tomato base: Stir in crushed tomatoes and a pinch of salt and pepper.Simmer 3–4 minutes to meld flavors. If the tomatoes are very tangy, add the sugar.
• Make it creamy: Reduce heat to low. Pour in the cream and stir.Let the sauce gently bubble for 2–3 minutes until slightly thickened.
• Stir in Parmesan: Sprinkle in Parmesan gradually, stirring until smooth. If the sauce seems too thick, loosen with a splash of pasta water.
• Wilt the spinach: Add spinach by the handful, tossing until just wilted and vibrant. Taste and adjust seasoning with salt and pepper.
• Toss with pasta: Add the drained spaghetti to the skillet.Toss well, adding reserved pasta water a little at a time until the sauce clings silkily to the noodles.
• Finish and serve: Top with extra Parmesan, a sprinkle of herbs, and a whisper of lemon zest if you like. Serve hot.

What Makes This Recipe So Good

• Balanced flavor: The creamy Alfredo base meets tangy tomato, so it’s rich but not heavy.
• Quick and easy: Ready in around 30 minutes with simple pantry staples.
• Nutritious boost: Fresh spinach adds color, texture, and nutrients.
• Family-friendly: Mild, comforting flavors that everyone can enjoy.
• Flexible: Works with fresh or canned tomatoes, cream or half-and-half, and your favorite pasta shape.

What You’ll Need

• 12 ounces spaghetti
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3–4 garlic cloves, finely minced
• 1/2 teaspoon red pepper flakes (optional, for gentle heat)
• 1 cup crushed tomatoes (or finely chopped canned tomatoes)
• 1 cup heavy cream (or half-and-half for a lighter sauce)
• 3/4 cup grated Parmesan cheese (plus more for serving)
• 4 cups fresh baby spinach (lightly packed)
• 1/2 teaspoon sugar (optional, balances acidity)
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup pasta cooking water (reserved)
• Fresh basil or parsley, chopped, for garnish (optional)
• Lemon zest (optional, for brightness)

Instructions

1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook spaghetti until just shy of al dente.

   Reserve 1/2 cup of the starchy cooking water, then drain.

2. Sauté aromatics: In a large skillet over medium heat, warm olive oil and melt butter. Add garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
3. Add tomato base: Stir in crushed tomatoes and a pinch of salt and pepper.

   Simmer 3–4 minutes to meld flavors. If the tomatoes are very tangy, add the sugar.

4. Make it creamy: Reduce heat to low. Pour in the cream and stir.

   Let the sauce gently bubble for 2–3 minutes until slightly thickened.

5. Stir in Parmesan: Sprinkle in Parmesan gradually, stirring until smooth. If the sauce seems too thick, loosen with a splash of pasta water.
6. Wilt the spinach: Add spinach by the handful, tossing until just wilted and vibrant. Taste and adjust seasoning with salt and pepper.
7. Toss with pasta: Add the drained spaghetti to the skillet.

   Toss well, adding reserved pasta water a little at a time until the sauce clings silkily to the noodles.

8. Finish and serve: Top with extra Parmesan, a sprinkle of herbs, and a whisper of lemon zest if you like. Serve hot.

Keeping It Fresh

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Warm gently in a skillet over low heat with a splash of milk, cream, or water to loosen the sauce. Stir often.
• Avoid overcooking: Pasta will continue to soften, so reheat just until hot.
• Freshen flavors: A squeeze of lemon, a pinch of salt, and fresh Parmesan bring it back to life.

Benefits of This Recipe

• Comfort with a twist: Creamy Alfredo-style sauce gets lifted by tomato acidity, so it’s satisfying without feeling heavy.
• Spinach power: Adds fiber, iron, and a pop of green in every bite.
• Budget-friendly: Uses common ingredients and stretches to feed a crowd.
• Beginner-friendly: Straightforward steps with room for error thanks to pasta water and seasoning adjustments.

What Not to Do

• Don’t boil the sauce hard: High heat can split the cream and make it grainy.
• Don’t skip the pasta water: Its starch helps the sauce cling and keeps it silky.
• Don’t overcook garlic: Burnt garlic turns bitter and will overpower the sauce.
• Don’t add all the Parmesan at once: Add gradually to prevent clumping.
• Don’t forget to taste: Adjust salt, pepper, and acidity right before serving.

Variations You Can Try

• Protein boost: Add sautéed chicken, shrimp, or Italian sausage.
• Veggie-packed: Fold in mushrooms, cherry tomatoes, or roasted red peppers.
• Lighter version: Use half-and-half and reduce Parmesan slightly; keep heat low to prevent curdling.
• Gluten-free: Swap in your favorite gluten-free spaghetti.
• Herb-forward: Stir in fresh basil, oregano, or thyme at the end.
• Extra-tangy: Add a spoonful of sun-dried tomato pesto for deeper flavor.

FAQ

Can I use milk instead of cream?

Yes, but the sauce will be thinner.

For better results, use half-and-half or thicken milk with a small knob of cream cheese and keep the heat low.

What if my sauce turns too thick?

Add warm pasta water, a few tablespoons at a time, and toss until the sauce loosens and coats the pasta smoothly.

Can I use frozen spinach?

Absolutely. Thaw it, squeeze out excess water, and stir it in during the wilting step. Start with about 1 to 1 1/2 cups thawed spinach.

Which Parmesan works best?

Freshly grated Parmesan or Grana Padano melts best and gives a smoother, richer sauce than pre-shredded.

How do I make it spicier?

Increase red pepper flakes or add a touch of Calabrian chili paste to the tomato step.

Can I make it ahead?

It’s best fresh, but you can prep the sauce without pasta and cool it quickly.

Reheat gently, then toss with freshly cooked spaghetti and pasta water.

Wrapping Up

Spaghetti with Creamy Tomato and Spinach Alfredo Sauce delivers cozy flavor in a simple, weeknight-friendly package. It’s creamy, bright, and satisfying, with easy options to tweak it to your taste. Keep a box of pasta, a can of tomatoes, and some greens on hand, and dinner practically makes itself.

One pot, a little stirring, and you’re set for a comforting meal that never gets old.