This pasta with grape tomato sauce is easy and quick to make for a weeknight dinner. To make it a balanced meal, serve with a side of chicken or add rotisserie chicken right into the dish.
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If you have picky eaters, you probably want to sneak in as much good stuff as you possible without them detecting a change in flavor. I do this a few ways. The first way is I add bone broth to almost everything. It's a great way to pack in some extra protein and it's nutrient dense. I also add in spinach whenever I can. With spinach, you can't really taste it in a cream sauce so it makes the perfect vegetable for this dish.
If you want some extra protein, I have made this with rotisserie chicken chopped up and thrown in. It's just as delicious. You could use regular chicken breast. I would season the same as the recipe with some oil, Italian seasoning, garlic, red pepper flakes, and thyme.
Equipment
- Pot for cooking pasta
- Large Pan for sauce
- Whisk
- Spoon
- Strainer or Strainer Spoon
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
Ingredients
- 12 Oz Pasta of choice, I have used Ziti and mini farfalle. Use whatever you'd like.
- 20 Oz Grape Tomatoes, they are usually sold in 10 oz containers here. Doesn't have to be exact
- 2 Cups Parmesan, grated
- 4 Cups Spinach
- 1 Cup Bone Broth
- 1 Cup Pasta Water, reserved
- 1 Cup Heavy Whipping Cream
- Seasonings:
- 2 tablespoon Fresh Garlic, minced
- ¼-1/8 teaspoon Crushed Red Pepper Flakes, depending on how hot you like it
- ¼ teaspoon Thyme
- 1 teaspoon Italian Seasoning
- Optional: Rotisserie Chicken to add in for extra protein
- Optional Toppings: Fresh parmesan, green onion, parsley
Instructions
- Get your pan hot on medium high and add in 2 tablespoon olive oil and your tomatoes. In another (pasta) pot, get your water boiling. Mince your garlic and finely chop your spinach.
- Add in your tomatoes and let them sauté for about 2 minutes and then add in your freshly minced garlic.
- Mash your tomatoes with a masher. If you don't have one, use a fork. You can use an immersion blender for a creamier sauce. Make sure you do this before you add in the chicken, if you are adding any.
- Once the garlic becomes fragrant, add in your italian seasoning, thyme, and crushed red pepper flakes. Keep mashing your tomatoes to break up the skins. A fork works really well for this.
- When your pasta water comes to a boil, add your pasta and cook according to the instructions on the package.
- Reserve 1 Cup of pasta water and set it aside for the sauce.
- Add in your bone broth and simmer on low for 10 minutes.
- Add in your heavy whipping cream, pasta water, and parmesan. Whisk for a few seconds and turn your heat off. Add in your spinach. Continue whisking every minute or so.
- Add in your pasta. Stir it well and then let it sit for 5 minutes before serving. This will make it less watery.
Notes
- The spinach is great in this dish but it will depend on how weirded out your family is by different textures. Sometimes depending on the cheese that you use, it can make the spinach clump together a little bit. My family doesn't mind but I wanted to give a warning. Also, make sure you really mash down the tomatoes to break up the skins. You can use a masher or a fork. For a thicker and creamier sauce, use an immersion blender (before adding in chicken.)
Storage
- Store in an airtight container in the refrigerator for up to 3 days. It is delicious leftover.
Other Recipe Inspiration
- Korean Beef Bowls
- Sausage Tortellini Soup
- Air Fryer Chicken Nuggets
- Easy Sheet Pan Garlic Chicken and Broccoli
- High Protein Easy Buffalo Chicken Wing Dip
- Homemade Pizza Dough
- Dairy Free Homemade Waffles- (Non-Sourdough)
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📖Recipe
Pasta with Grape Tomato Sauce
This pasta with grape tomato sauce is easy and quick to make for a weeknight dinner. Add in some rotisserie chicken to make it a balanced meal.
Equipment
- Whisk
- Strainer or strainer spoon
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
- 12 Oz Pasta I have used Ziti and mini farfalle. Use whatever you’d like.
- 20 Oz Grape Tomatoes they are usually sold in 10 oz containers here. Doesn’t have to be exact
- 2 Cups Parmesan grated
- 4 Cups Spinach
- 1 Cup Bone Broth
- 1 Cup Pasta Water reserved
- 1 Cup Heavy Whipping Cream
- Seasonings:
- 2 tablespoon Fresh Garlic minced
- ¼-1/8 teaspoon Crushed Red Pepper Flakes depending on how hot you like it
- ¼ teaspoon Thyme
- 1 teaspoon Italian Seasoning
- Optional: Rotisserie Chicken to add in for extra protein
- Optional Toppings: Fresh parmesan green onion, parsley
Instructions
- Get your pan hot on medium high and add in 2 tablespoon olive oil and your tomatoes. In another (pasta) pot, get your water boiling. Mince your garlic and finely chop your spinach.
- Add in your tomatoes and let them sauté for about 2 minutes and then add in your freshly minced garlic.
- Mash your tomatoes with a masher. If you don’t have one, use a fork.
- Once the garlic becomes fragrant, add in your italian seasoning, thyme, and crushed red pepper flakes. Keep mashing your tomatoes to break up the skins. A fork works really well for this.
- When your pasta water comes to a boil, add your pasta and cook according to the instructions on the package.
- Reserve 1 Cup of pasta water and set it aside for the sauce.
- Add in your bone broth and simmer on low for 10 minutes.
- Add in your heavy whipping cream, pasta water, and parmesan. Whisk for a few seconds and turn your heat off. Add in your spinach. Continue whisking every minute or so.
- Add in your pasta. Stir it well and then let it sit for 5 minutes before serving. This will make it less watery.
Notes
- The spinach is great in this dish but it will depend on how weirded out your family is by different textures. Sometimes depending on the cheese that you use, it can make the spinach clump together a little bit. My family doesn’t mind but I wanted to give a warning. Also, make sure you really mash down the tomatoes to break down the skins. You can use a masher or a fork.
- Store in an airtight container in the refrigerator for up to 3 days. It is delicious leftover.
Nutrition
Calories: 504kcalCarbohydrates: 49gProtein: 23gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 67mgSodium: 586mgPotassium: 535mgFiber: 4gSugar: 6gVitamin A: 3516IUVitamin C: 19mgCalcium: 469mgIron: 2mg
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