Creamy Pink Sauce Pasta with Seasonal Vegetables

Indulge in a delightful creamy pink sauce pasta that combines the richness of tomatoes and cream, perfectly complemented by fresh vegetables. This easy-to-make dish is both comforting and colorful, ideal for a quick yet flavorful meal.

Steps

1. Cook the pasta according to package instructions until al dente. Drain and set aside. 2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened (about 3-4 minutes). 3. Add the halved cherry tomatoes and spinach leaves, cooking until the spinach wilts (about 2 minutes). 4. Pour in the tomato sauce and heavy cream, stirring to combine. Allow the sauce to simmer for 5 minutes, letting it thicken slightly. 5. Add the cooked pasta to the skillet, tossing to coat the pasta in the pink sauce. Adjust seasoning with salt and pepper. 6. Serve hot, topped with grated Parmesan cheese if desired.

100g pasta of your choice (penne or fusilli) 1/2 cup cherry tomatoes, halved 1/2 cup spinach leaves 1/4 cup bell pepper, diced 1/4 cup onion, finely chopped 1/2 cup heavy cream 1/4 cup tomato sauce 1 tablespoon olive oil Salt and pepper to taste Parmesan cheese for serving (optional)