Creamy Tomato & Spinach Pasta

We loved this flavorful, creamy pasta! It was so quick to make 

and my whole family gave this a thumbs up!

Recipe slightly adapted from Food.com. Serves 8.

1 lb. penne pasta

1 tsp. olive oil

1 large onion, chopped

2 garlic cloves, finely diced

2 (15 oz.) cans petite diced tomatoes

1 tsp. dried oregano

1 tsp. dried basil

1 pinch pepper flakes (optional)

1/2 tsp. black pepper

1 tsp. salt

4 Tbs. tomato paste

3/4 cup water

4 oz. cream cheese

1/2 cup Parmesan cheese

18 oz. fresh spinach, stems trimmed

Boil pasta until tender (7 to 10 minutes). Drain the pasta in a colander.

Meanwhile, cook onion & garlic in olive oil in a large skillet over medium-low heat until softened and transparent, about 5 minutes.

Add the diced tomatoes with juices, oregano, basil, red pepper flakes, salt, and black pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and water to the skillet and stir until the tomato paste is dissolved into the sauce.

Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Whisk until creamy. Add Parmesan cheese, then fresh spinach and gently stir it into the sauce until it has wilted (3 to 5 minutes). Add the pasta and stir until it is well coated with the creamy tomato sauce.