

Creamy Tomato Basil Pasta is a perfect weeknight dinner using Red Gold Tomatoes. Super easy one-pan dish, ready to enjoy in 30 minutes. @brightmomentoco @thefeedfeed
Ingredients
- 1 tablespoon olive oil
- 2 large shallots, diced
- 2-3 garlic cloves, minced
- 1 pint cherry tomatoes, halved or whole
- 1 can Red Gold® Petite Diced Tomatoes 14.5 oz
- 8 ounces dry pasta noodles
- 2 cups of water
- 1 tablespoon Italian herb seasoning
- 1 teaspoon garlic powder
- 1 teaspoon each salt & black pepper
- 1/4 cup heavy cream
- 1 cup baby spinach
- 1/2 cup shredded or grated mozzarella
- 1/4 cup grated parmesan
- 1/4 cup fresh basil, chopped
Instructions
Step one
In a large pot over medium high heat, add the olive oil.
Step two
Add the chopped shallots, minced garlic, and halved cherry tomatoes to sauté for 5-6 minutes, until the tomatoes are bursting.
Step three
Add Red Gold Petite Diced Tomatoes and use your spatula to help break up the tomatoes into small pieces as it cooks down for 1-2 minutes. (Optional: Use an immersion blender to blend half of the tomato sauce.)
Step four
Add the dry pasta and stir into the sauce. Add the water, bring to a boil, then cover to cook until al dente, about 8-12 minutes.
Step five
Stir in the seasonings, heavy cream and baby spinach. Continue stirring until the baby spinach is wilted, about 1 minute.
Step six
Stir in the mozzarella, grated parmesan, and chopped basil. Enjoy!