One-Pot Creamy Tomato and Garlic Penne with Spinach

Peel and mince 3 cloves of garlic. Grate 1/2 cup of parmesan cheese from a fresh block. Wash 2 cups of fresh spinach and pat dry with a paper towel.

In a large pot or deep skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until it smells fragrant but has not turned brown.

Pour 1.5 cups of jarred marinara sauce, 1.25 cups of water, 1 teaspoon of dried oregano, and 1/2 teaspoon of salt into the pot. Stir to combine and bring the liquid to a gentle boil.

Add 8 oz of raw penne pasta to the pot. Stir well to ensure the pasta is submerged. Reduce the heat to medium-low to maintain a steady simmer.

Cover the pot and cook for 10-12 minutes, stirring every 3 minutes to prevent the pasta from sticking to the bottom. Cook until the pasta is tender and most of the liquid has been absorbed into a thick sauce.

Stir in 1/4 cup of heavy cream and the 2 cups of fresh spinach. Continue to stir for 1-2 minutes until the spinach leaves have wilted into the sauce.

Remove the pot from the heat. Stir in 1/4 cup of the grated parmesan cheese and season with black pepper to taste.

Allow the pasta to sit for 2 minutes before serving; this helps the sauce thicken and coat the penne perfectly. Top with the remaining 1/4 cup of parmesan cheese.