Creamy Tomato and Spinach Pasta

Ingredients

• 18 oz spaghetti(227g)
• 21 tablespoon oil(13.5g)
• 31 tablespoon butter(14g)
• 43 clove garlic(9g)
• 51 yellow onion(110g)
• 61 cup cherry tomatoes(150g)
• 71 cup spinach(30g)
• 82 tablespoon tomato paste(32g)
• 90.5 cup chicken broth(120g)
• 101 tablespoon lemon juice(15g)
• 111 cup unsweetened heavy whipping cream(240g)
• 120.75 cup Parmesan cheese(75g)
• 131 tablespoon parsley(4g)
• 141 teaspoon salt(6g)
• 151 teaspoon red chili flakes(2g)
• 160.5 teaspoon garlic powder(1.5g)
• 170.5 teaspoon black pepper powder(1g)
• 181 teaspoon smoked red paprika powder(2g)
• 190.5 cup pasta water(120g)

Instructions

1. 1Boil the spaghetti according to the package instructions. Reserve 1/2 cup of pasta water and set the cooked spaghetti aside.
2. 2In a large pan, heat the oil and butter over medium heat. Add the sliced garlic and sauté for 30 seconds until fragrant.
3. 3Add the chopped onion and sauté for 1 minute until translucent.
4. 4Add the halved cherry tomatoes and cook for 1-2 minutes.
5. 5Stir in the tomato paste, salt, red chili flakes, garlic powder, black pepper powder, and smoked paprika. Mix well.
6. 6Pour in the chicken broth and lemon juice. Let the mixture simmer for 2-3 minutes.
7. 7Add the heavy whipping cream and cook on medium-low heat until the sauce starts to thicken.
8. 8Add the spinach and cook for 1 minute until wilted.
9. 9Lower the heat and add the grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.
10. 10Taste and adjust salt if needed. If the sauce is too thick, add reserved pasta water to loosen.
11. 11Add the cooked spaghetti to the sauce and toss until well combined.
12. 12Garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve warm.