Creamy Spinach and Tomato Spaghetti |

Creamy Spinach and Tomato Spaghetti

Author Heather Cheney


  • 1 medium onion diced
  • 2 cloves garlic sliced
  • 2 tbsp olive oil
  • 1 tbsp sugar
  • 1 tbsp dried oregano
  • 1/8 tsp dried red pepper flakes
  • 3/4 tsp salt
  • 1 can 14.5 oz petite diced tomatoes
  • 1 can 8 oz tomato sauce
  • 2 tbsp tomato paste
  • 1 C chicken broth
  • 4 oz full-fat cream cheese low-fat and fat-free have the tendency to curdle
  • 4 C fresh baby spinach
  • 1 lb dry spaghetti


  • In a large skillet heat olive oil over medium heat and cook onions and garlic until the onions are soft, lightly browned and sweet.
  • Add sugar, oregano, red pepper, and salt to the onions and stir. Add tomatoes, sauce, paste, and chicken broth to the skillet and bring to a simmer.
  • Cut the cream cheese into small chunks and stir into the sauce. Continue to stir until the cream cheese has completely melted into the sauce- about 5 minutes.
  • Cook spaghetti according to package directions and reserve 1 C of the hot pasta water before draining. Set aside.
  • Add spinach to the sauce and stir until wilted. Remove from heat and transfer the cooked spaghetti into the sauce. Toss until coated, adding in a little bit of the pasta water to loosen it up if needed.
  • Serve topped with grated Parmesan cheese.