Spinach Pasta Recipe with Tomato Cream Sauce (+ tips)

This Spinach Pasta is a vibrant yet creamy dish packed with fresh summer veggies, Italian chicken sausage, and a luscious garlic-basil Parmesan sauce which has readers raving: “SO delicious and easy!! “Oh wow this dish is incredible! The sauce is wonderful.” “My husband says this is as good as any restaurant dish,” “Awesome blend of summer flavors without being too heavy!”

With years of experience in the kitchen, I’ve perfected this recipe to bring out the best in each ingredient, from the sausage to the pasta to the final seasoning touch. Follow along for step-by-step photos, customizable options, and expert tips to spinach pasta perfection!

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top view of creamy spinach pasta with spaghetti in a stainless steal skillet

SPINACH PASTA RECIPE

This recipe is proven, foolproof, and guaranteed to impress—a must-have for your weeknight or special occasion lineup. Here’s why you love it:

Perfectly Balanced: This spinach pasta recipe is everything I love about summer with the caramelized sweet corn, juicy tomatoes and herbs, and everything I love about comfort food with the carbs and cream sauce.
Tomatoes Steal the Show: The sweet, bursting tomatoes MAKE the sauce.
Creamy Yet Light: The creamy sauce is comforting but not too heavy—just creamy enough to feel like a comforting hug.
Versatile: Use your favorite proteins and veggies, making it adaptable to whatever you have on hand.
Quick & Easy: Ready in 30 minutes, it’s perfect for a weeknight meal yet elegant enough for entertaining.
Pantry-Friendly: I actually came up with this recipe because I wanted to use up some odds and ends in my fridge, and the results were exponentially more delicious than the sum of its parts.

Spinach Pasta Ingredients

This spinach pasta recipe looks like there are a lot of ingredients going on but you are just dumping them into the sauce so the recipe actually comes together very quickly. Here’s what you’ll need:

THE PASTA:

Spaghetti: This is deal for creamy sauces and easy to find and keep stocked.

Pasta Variations

Pasta shapes: You may substitute the spaghetti with your favorite pasta of choice but I prefer long pasta for its ideal slurp-worthy texture. Short pasta such as cavatappi and rigatoni would also work.
Pasta types: Use your favorite whole wheat pasta, lentil pasta, brown rice pasta, gluten-free pasta, etc.
Low carb: Go low carb with spiralized zucchini or spaghetti squash.

THE SAUSAGE

You can use any type of precooked sausage in this spinach pasta recipe other than breakfast sausage. Look for “fully cooked,” “cooked,” or “smoked” on the label. This is different than our favorite links of ground Italian sausage. Of course, you can use ground Italian sausage instead, you will just want to give it a head start cooking before adding the tomatoes.

You can use any cooked sausage, from pork to chicken to turkey. Go sweet Italian, mild Italian, hot Italian, andouille, spinach, and apple—totally your call—or make it different every time! I’m partial, however, to Italian-flavored chicken sausage because it blends with the flavors of the spinach pasta recipe.

The recipe calls for one 11-12-ounce sausage package, the standard size sold at most stores. If you find a package with more or less—use more or less—this recipe is very forgiving.

Now, just stock up on some packages of sausage and stash them in the freezer so you’ll be ready to make this spinach pasta recipe and rescue dinner any night of the week!

THE VEGGIES

Spinach: Use baby spinach. Tips on how to select spinach to follow.
Tomatoes: Use ripe cherry tomatoes because they are inherently sweeter than grape tomatoes. If you can’t find cherry, you may use grape.
Corn: There is nothing quite like fresh summer sweet corn! You can char the corn on the grill or in your skillet (instructions included) for a tantalizing sweet and smoky addition or if you’re short on time, you can slice the corn straight off the cob into the spinach pasta. My second choice would be frozen sweet corn.
Basil: Fresh is SO good, but you may use dried in a pinch. Use about 1-2 teaspoons, more or less to taste.

CAN I USE FROZEN SPINACH?

I don’t recommend frozen spinach as it comes already super wilted without the same fresh factor, but it’s up to you. If you decide to use frozen spinach, thaw the spinach first and squeeze out excess moisture.

How to purchase Fresh Spinach:

• Color: Look for leaves that are perky medium to dark green in color without any yellowing, wilting, or evidence of decay.
• Stems: Look for thin stems, which indicate the spinach was picked at peak freshness, which means it will have the best flavor and texture. Large stems indicate overgrown spinach that will be tough and/or bitter.
• Feel: Give the bag of spinach a gentle squeeze; if the spinach springs back easily, it’s likely fresh.
• What to avoid: Spinach leaves that are slimy, yellow, or have a sour, musty odor.

side view of serving spinach pasta by twirling pasta with tongs in a stainless steal skillet

THE SAUCE

Shallot: One shallot is considered the entire bulb, regardless of how many cloves the bulb contains.
Garlic: I use 4-6 cloves garlic and it is divine but feel free to use less if you prefer. You may also use 1 teaspoon garlic powder – but the real stuff is so much better!
Flour: Helps thicken the sauce. You may substitute with gluten free all-purpose flour.
Chicken broth: This is more flavorful than just milk or cream. Use low-sodium broth so we can control the salt.
Heavy cream: This is called “heavy whipping cream” at your grocery store.
Red chili pepper flakes: This enlivens the pasta with a little kick. You can also add red pepper to individual servings.
Spices: This spinach pasta is seasoned to perfection with parsley, oregano, thyme, salt, and pepper. Use more or less to taste.
Parmesan cheese: This infuses the sauce with its fantastic salty, nuttiness. For best results, use ONLY freshly grated Parmesan cheese. It is much more flavorful and melts into silky oblivion, unlike powdered or pre-shredded cheese.

CAN I SUBSTITUTE THE HEAVY CREAM?

Combining a roux plus a touch of heavy cream makes this spinach pasta restaurant delicious without the calories of using all heavy cream. If you’re trying to save more calories, you can substitute the heavy cream with 1 cup of milk whisked with 1 tablespoon of cornstarch. You may also use evaporated milk whisked with 1 teaspoon cornstarch. If you still want extra decadence, stir in some warmed, almost melted cream cheese.

Tips for preparing spinach

Storage: Refrigerate fresh bunches of spinach unwashed in a plastic bag for 3 to 4 days. Don’t wash until you’re ready to use as the moisture will cause it to spoil.
Store in original packing: Many of the bags/plastic containers the spinach is sold in are designed to keep the spinach fresh.
Wash spinach before using: Spinach can be very sandy and should be washed before using. To wash, don’t just rinse, but separate the leaves and submerge in a large bowl of water and gently swish. Next, thoroughly rinse.
Rinse bagged spinach: Even though bagged spinach usually comes pre-washed, it’s a good idea to give the spinach a thorough rinse, although you don’t have to completely submerge the spinach, a good old rinse and spin in a salad spinner will do the trick.
Dry spinach: The most effective way to dry spinach is in a salad spinner although you can also pat dry with paper towels.
Trim spinach: You can eat the stems of the spinach, but any tough stems should be removed prior to cooking or eating.

How to Make spinach pasta

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Cook pasta. Cook pasta in salted water according to package directions until al dente. Reserve ½ cup pasta water before draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
Cook chicken sausage. Melt butter in olive oil over medium heat in a large skillet/saucepan. Add chicken sausage and tomatoes and cook for 3 minutes. Add shallots, garlic, red pepper flakes and cook an addition 2-3 minutes.

showing how to make spinach pasta by cooking sausage and tomatoes together in a stainless steal skillet

Make sauce. Turn heat to low and sprinkle in flour and cook until raw flour smell is gone, 1-2 minutes (it will be thick). Stir in chicken broth and heavy cream followed by all seasonings. Bring the sauce to a simmer. Simmer until slightly thickened, stirring occasionally, 5-10 minutes.

showing how to make spinach pasta by adding chicken broth, heavy cream and herbs to stainless steel skillet

Add cheese and veggies. Reduce heat to low and stir in Parmesan cheese until melted. Stir in spinach, corn and basil and cook 1-2 minutes, just until spinach is wilted.

showing how to make spinach pasta recipe by adding spinach and orn to creamy sauce in steel skillet

Add spaghetti. Add pasta and toss until well coated in sauce, adding a little reserved pasta water if needed to reach desired consistency.

showing how to make spinach pasta by adding spaghetti to cream sauce in stainless steel skillet

Season to taste. Taste and season with additional salt, pepper and/or red pepper flakes to taste. Garnish with freshly grated Parmesan Cheese and fresh basil if desired.

showing how to make spinach pasta recipe by adding Parmesan to the pasta in stainless steel skillet

HOW TO MAKE SPINACH PASTA recipe AHEAD

You can make the spinach pasta 100% ahead of time and gently warm (see instructions) or prepare elements in advance so it can come together super quickly at dinner time. If you know you are reheating, take extra care that your spaghetti is al dente.

TO PREP AHEAD:

•Pasta: Cook the pasta al dente, drain with cool water, and toss with a drizzle of oil to prevent it from sticking together. Store in an airtight container in the refrigerator until ready to use.
•Vegetables: Grill the corn and cut off the cob.
•Aromatics: Mince the garlic, chop the shallots, chop the basil.
•Cheese: Grate the Parmesan.

Spinach Pasta Recipe Variations

Protein Options

Ground Italian sausage: Swap the sliced chicken sausage for ground Italian sausage.
Chicken: Use chopped chicken or rotisserie chicken instead.
Shrimp: Try roasted shrimp or butter garlic shrimp would be fabulous.
Go vegetarian: Omit the meat altogether and add tofu, chickpeas, or white beans.

Additions

Sun-dried tomatoes: Add sun-dried tomatoes in addition to the cherry tomatoes. Purchase the sun-dried tomatoes in a jar packed in oil, not water. They are usually located near the olives or pickles at your grocery store.
Veggies: I LOVE the combination of corn and tomatoes together, just like in my Tuscan chicken recipe, but you may swap the vegetables for peas, asparagus, zucchini, bell peppers, carrots, mushrooms, broccoli, cauliflower etc.
Artichokes: Are tender, slightly sweet and nutty and divine paired with tomatoes. Purchase artichoke hearts in water NOT marinated. The marinated ones often have an acrid taste. Chop and sauté with the shallots.
Make it cheesy: Add some mozzarella cheese for extra creamy decadence.
Spice it up: Amp up the heat with additional red pepper flakes. Their heat plays nicely with the sweetness of the corn and tomatoes and accentuates all of the flavors of the spinach pasta.
Make it gluten-free: Use your favorite gluten-free pasta and gluten-free flour in the sauce.

Spinach Pasta Recipe Tips

This spinach pasta recipe is pretty straightforward, but here are a few tips and tricks for fool proof pasta every time:

Bursting tomatoes. You can cook the tomatoes more or less depending on how “burst” you want them. As written, the tomatoes will be bursting to create a sauce. The timing can also vary depending on the size of your tomatoes.
Grill corn. Grease and heat grill to high heat. Lightly brush the corn all over with olive oil. Grill corn over direct heat for 10-12 minutes, turning until lightly charred on all sides, closing the lid in between rotations.
OR char corn in a skillet. Heat 1 tablespoon olive oil in the skillet over high heat. Add the corn and cook, stirring occasionally for two minutes then reduce heat to medium-high and add the sausage and tomatoes and proceed with the recipe.
Don’t overcook spinach. Spinach cooks extremely quickly and should not be overcooked to maintain its flavor. For best results, cook spinach on low just until it starts to wilt then remove from heat; it will continue to wilt from residual heat.
Don’t overcook pasta! Nothing ruins pasta faster than mushy pasta! I recommend testing your pasta about 2 or 3 minutes before the box recommends – pasta should be al dente– meaning it should still be a little firm in the center/ have a “bite” to it.
Thin sauce if needed. If the sauce becomes too thick, simply stir in a little reserved pasta water until it reaches desired consistency.

HOW TO STORE AND REHEAT spinach pasta

This recipe reheats well, so you can enjoy leftovers for days! Just be aware you always want to make sure your pasta is cooked al dente, especially if you are going to be reheating.

• Storage: The pasta should be stored in an airtight container in the refrigerator. When properly stored, it is good for up to five days.
• Microwave: Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through. You may need to add a splash of milk to add some creaminess back.
• Stove: For larger portions, reheat pasta on the stove. You may need to add a splash of milk to thin the sauce, as it will have thickened in the refrigerator.

CAN I FREEZE SPINACH PASTA recipe?

I do not recommend freezing this recipe because the creamy sauce can break and become a funny texture. If you want to try freezing, use evaporated milk instead of heavy cream and omit the Parmesan.

top view of a grey bowl of spinach pasta recipe garnished with Parmesan

What to Serve with Spinach in Pasta

We love this spinach pasta recipe with a big salad, crusty bread and/or any of the following:

Bread: Garlic Bread, Dinner Rolls, Parmesan Breadsticks or Pesto Pull Apart Bread.
Salad: This spinach pasta pairs beautifully with a fresh, crunchy salad. Some of our favorites include Wedge Salad, Apple Salad, Pear Salad, Strawberry Salad, and Beet Salad.
Fruit: Bright, fresh fruit is a must either in the form of fresh grapes, melon, etc. or in fruit salad form. We love Fruit Salad, Winter Fruit Salad, and Berry Salad.

HELPFUL TOOLS TO MAKE THIS spinach PASTA recipe

Large Saucepan: A large stainless-steel saucepan is perfect for pastas, stir fries, curries and pan seared chicken. They are virtually indestructible, distribute heat evenly, don’t react with acidic ingredients (like the tomatoes in this spinach pasta) and won’t leech into the food. I love both my 10 and 12-inch Le Creuset Stainless Steel Pans but this more economical pan also has excellent reviews.
Pasta Pot and Strainer: I LOVE this pasta pot with a removable strainer and use it every time I make pasta! The set allows you to simply lift out the strainer when the pasta is done cooking. The stainless steel also does not discolor, react with food or alter flavors.
Quality Knives: Quality knives make prep time much quicker and are important for safety as well. If you’re concerned about moola, please remember that your best chef knives, depending on how hard you use them and how well you take care of them, can easily last 25 years or more. I love my Wusthof but there are hundreds of less expensive knives with great reviews such as this one.
Cutting Board: I use my big solid cutting board daily so it’s worth the investment. This extra-large cutting board allows you to prep all your veggies on one surface and the bamboo is easier on knives than plastic.
Micro grater: I use this kitchen tool constantly because FRESHLY grated cheese is always the way to go especially in this spinach pasta! Using freshly grated cheese also saves money, tastes better, and MELTS better.

Spaghetti with Spinach FAQs

Is spinach pasta healthy?

There is a reason spinach is the source of Popeye’s strength – spinach is a nutritional powerhouse that’s high in iron, vitamin K, vitamin A, vitamin C and folate and a good source of manganese, magnesium, iron and vitamin B2. This spinach pasta also boasts nutritious tomatoes and corn.

Some of the health benefits of spinach include:

• Vitamin K: is important for maintaining bone health and wound healing. It helps produce four of the 13 proteins needed for blood clotting.
• Vitamin A: helps support eye health, cell division, immune system, and reproduction. Vitamin A also helps the heart, lungs, kidneys, and other organs function properly. Vitamin A also has antioxidant properties which might protect your cells against the effects of free radicals, reducing the risk of heart disease, cancer and other diseases.
• Vitamin C: is a powerful antioxidant that protects the body from damaging free radicals and necessary for the growth, development and repair of all body tissues. It builds collagen, which forms body tissue and bone, and helps cuts and wounds heal.
• Vitamin B-2: helps support cellular functions that give you energy by break down carbohydrates, proteins and fats to produce energy. It also helps your body build red blood cells which allows oxygen to be used by the body.
• Iron: is needed to carry oxygen to from the lungs to all parts of the body. Your body also needs iron to make some hormones and keep your hair, skin and nails healthy. If you do not have enough iron, you will become groggy and weak.
• Manganese: is considered an essential nutrient required for aiding in metabolism, bone formation, regulating blood sugar, decreasing inflammation and immune response.

What is the secret to good spaghetti?

1. Use High-Quality Pasta that looks bronze-cut for better sauce absorption. This pasta has been extruded through bronze dies rather than Teflon-coated ones.
2. Cook in well-salted water (it should taste like the sea) to season the pasta from within.
3. Cook just shy of al dente, as it will continue to cook in the sauce.
3. Marry the pasta and sauce by tossing the pasta with the sauce over medium heat to emulsify and coat every strand.
4. Garnish thoughtfully with fresh herbs like basil or parsley for brightness.
Finish with real Parmigiano-Reggiano (not pre-shredded cheese).
A drizzle of good olive oil or a squeeze of lemon can elevate flavors.
5. Let the spaghetti sit for a few minutes before serving to allow flavors to meld.

When to add spinach to pasta?

Add spinach to pasta in the last 1-2 minutes of cooking or after draining while the pasta is still hot. This ensures it wilts perfectly without becoming overcooked or slimy

LOOKING FOR MORE PASTA RECIPES?

Lasagna
Fettuccine Alfredo
Sun Dried Tomato Pasta
Italian Meatballs
Manicotti
Mushroom Pasta
Rigatoni
Linguine
Chicken Spaghetti
Taco Spaghetti
Spaghetti Bolognese

side view of a grey bowl of spinach pasta recipe garnished with Parmesan

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Tools Used in This Recipe

Pasta Pot and Strainer

Stainless Steel Fry Pan 12 in.

Garlic Press

Cheese Grater

Kitchen Knife Set

Wood Chopping Block

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Pasta with Spinach and Tomatoes

This Spinach Pasta recipe is vibrant yet creamy and comforting layered with your favorite summer veggies! It’s loaded with healthy Italian chicken sausage, charred sweet corn, bursting cherry tomatoes, fresh spinach enveloped in an aromatic creamy sauce spiked with garlic, basil and Parmesan. This spinach pasta is hypnotic as written but is also extremely flexible – use your favorite protein veggies, etc. This spinach pasta recipe also reheats beautifully for meal prep or lunches throughout the week. Serve the spinach pasta with homemade butter breadsticks and fruit salad for the perfect weeknight dinner everyone will rave about!

Servings: -8 servings

Total Time: 33

Prep Time: 15

Cook Time: 18

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Ingredients

16 oz. spaghetti or pasta of choice
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 12 oz. pkg. FULLY COOKED Italian spiced chicken sausage sliced
1 pint cherry tomatoes
1 large shallot, chopped
4-6 cloves garlic minced
1/4-1/2 teaspoon red pepper flakes
3 tablespoons all-purpose flour
2 1/2 cups low sodium chicken broth
1 cup heavy cream
1 tsp EACH dried oregano, dried parsley
1/2 tsp EACH dried thyme, salt
1/4 teaspoon pepper
1/2 cup freshly grated Parmesan cheese
12 oz. baby spinach
2 ears grilled fresh sweet corn kernels cut off the cob (see notes)
1/4 cup basil chopped

Instructions

Cook pasta in salted water according to package directions until al dente. Reserve ½ cup pasta water before draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
Melt butter in olive oil over medium heat in a large skillet/saucepan. Add chicken sausage and tomatoes and cook for 3 minutes. Add shallots, garlic, red pepper flakes and cook an additional 2-3 minutes, just until the shallots are softened. Turn heat to low and sprinkle in flour and cook until raw flour smell is gone, 1-2 minutes (it will be thick).
Stir in chicken broth and heavy cream followed by all seasonings.
Bring the sauce to a simmer. Simmer until slightly thickened, stirring occasionally, 5-10 minutes.
Reduce heat to Low and stir in Parmesan cheese until melted. Stir in spinach, corn and basil and cook 1-2 minutes, just until spinach is wilted.
Add pasta and toss until well coated in sauce, adding a little reserved pasta water if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
Garnish with freshly grated Parmesan cheese and fresh basil if desired.

Notes

Tips and Tricks

This spinach pasta recipe is pretty straightforward, but here are a few tips and tricks for fool proof pasta every time:

Chicken sausage. This spinach pasta calls for one 11-12-oz. package of sausage which is the standard size sold at most stores. If you find a package with more or less – just use more or less- this recipe is very forgiving. Look for the cooked sausage in the refrigerated section next to the ground Italian sausage links or breakfast sausage.
Swap protein. You can use ground Italian sausage but you’ll want to give it a head-start cooking before adding the tomatoes. You can also used chopped chicken, rotisserie chicken, roasted shrimp or butter garlic shrimp.
Shallot: one shallot will do the trick. One shallot is considered the entire bulb, regardless of how many cloves the bulb contains
Bursting tomatoes. You can cook the tomatoes more or less depending on how “burst” you want them. As written, the tomatoes will be bursting to create a sauce. The timing can also vary depending on the size of your tomatoes.
Grill corn. Grease and heat grill to high heat. Lightly brush the corn all over with olive oil. Grill corn over direct heat for 10-12 minutes, turning until lightly charred on all sides, closing the lid in between rotations.
Char corn in skillet. If you don’t want to grill the corn, you can cut the kernels straight off the cob and char in the skillet. To char, heat 1 tablespoon olive oil in the skillet over high heat. Add the corn and cook, stirring occasionally for two minutes then reduce heat to medium-high and add the sausage and tomatoes and proceed with the recipe.
Fresh Parmesan. Use ONLY freshly grated Parmesan cheese. It is much more flavorful and melts into silky oblivion unlike powdered or pre-shredded cheese.
Make it gluten-free: use your favorite gluten-free pasta and gluten free flour in the sauce.

HOW TO STORE AND REHEAT

Storage: Spinach pasta should be stored in an airtight container in the refrigerator. When properly stored, it is good for up to five days.
Freezer: I do not recommend freezing because the creamy sauce can break and become a funny texture. If you want to try freezing, use evaporated milk instead of heavy cream and omit the Parmesan.v
Microwave: Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through. You may need to add a splash of milk to add some creaminess back.
Stove: For larger portions, reheat pasta on the stove. You may need to add a splash of milk to thin the sauce as it will have thickened in the refrigerator.

HOW TO prep AHEAD

Pasta: cook the pasta al dente (don’t overcook!), drain with cool water and toss with a drizzle of oil to prevent it from sticking together. Store in an airtight container in the refrigerator until ready to use.
Vegetables: grill the corn and cut off the cob.
Aromatics: mince the garlic, chop the shallots, chop the basil.
Cheese: grate the Parmesan.

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12 Comments

sarah says

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Your photography is always beautiful, but these pictures have especially caught my attention. I can’t wait to try this gorgeous dish.

- Jen says
  
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  You are so thoughtful to comment and make my day, thanks Sarah! I’m excited for you to try it!
  
Jakalyn says

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Hello Jen, oh wow this dish is incredible! The sauce is wonderful. Easy to pull together. My husband says this is as good as any restaurant dish. I will be making this again for sure. Thank you for sharing.

P.S. I recently finished reading your book – so inspirational.

- Jen says
  
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  Thanks for being the first to review this spinach pasta recipe Jakalyn, I’m so happy you both loved it! And thank you for reading my book! I’m honored you would take the time! xoxox
  
Debby says

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I made this over the weekend and it was SO delicious and easy!! I had all the ingredients on hand except corn and heavy cream, but I did have light cream which worked well. I used Gilbert’s Chicken Andouille sausage and added some diced orange bell pepper and sauteed with the shallots to give it a little more flavor dimension since there was no corn. Hubby said twice while eating, “this is really good!” Thank you for this recipe!

Your personal story was so moving. I was born with a defective lung and kidney, the lung was removed 30 years ago. By the grace of God, I have lived a very normal life and just celebrated my 58th birthday (gosh, that sounds old!). God Bless.

- Jen says
  
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  I’m so happy you loved this spinach pasta Debby, thank you! And thank you for reading my story – it sounds like you have quite the story yourself! I’m grateful you have been able to live a healthy life and congrats and happy 58th birthday! May God bless you and yours! xo
  
Layne says

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So delicious! I loved the pops of sweet corn with the slightly spicy cream. Awesome blend of summer flavors and without being too heavy!

- Jen says
  
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  I love your description Layne – you have me fantasizing about this spinach pasta all over again! I’m so happy you loved it!
  
Kathy says

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Just made this and loved it! So easy and the sauce is great. I did not add any pasta, as I am trying to lower carbs. I used canned corn, and diced tomatoes, and it was still great!

- Jen says
  
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  Thanks for taking the time to comment Kathy! I’m so happy you loved it and were able to make it low carb!
  
Christi says

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Took me a little longer to prep and I think i could have cooked the sauce down a little more given the amount of pasta notionally for four servings. Was very good, and my picky husband seemed to like it. Will do again. We don’t have pasta often and I really enjoyed all the fresh veg, basil and parsley. The red pepper flakes provided just the right amount of heat.

- Jen says
  
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  Thanks Christi, I’m happy it will be a repeat!