Tomato Cream Sauce Over Pasta With Spinach Free PD Recipe & Cooking Video


I created this rich, creamy garlic sauce bursting with tomatoes and herbs to fill the void left by my all time favorite pasta dish, Rigatoni a la Vodka, from my favorite old neighborhood Italian restaurant in Chicago. The original dish was a weekly indulgence of mine and contributed to my heart disease and ongoing obesity. This version promotes the reversal of disease, elimination of obesity and total joy with the meal satisfaction of pasta covered in Tomato Cream Sauce.

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Comments (23)

  1. posted by Paige Overton on February 5, 2018

    This pasta is really delicious! This is going to be on a regular rotation for me.

  2. posted by Janice Price on July 19, 2016

    A really tasty pasta dish…creamy comfort food that comes together quickly and easily. I especially love the taste of the spinach with the fresh basil.

  3. posted by Jane Swart on October 10, 2015

    This is my absolute favorite dish. I can make it as quickly as I can cook the pasta. The sauce is SO easy to make and is ready when the pasta is. Then I dole it out in individual containers to-go and I get 8 servings out of it. My week is complete when I have this waiting for me in the fridge.

  4. posted by romboletti on January 4, 2015

    If you make it to freeze, do you had the fresh herbs at the time you reheat it, or before freezing?

    • posted by Julie Marie on January 8, 2015

      I would add them before freezing and when reheating add more if you have them on hand for color. Check out my video on preserving fresh herbs and you will always have them on hand.

  5. posted by Deni Marie on November 12, 2014

    Excellent!!!! It gets an A+. I could not find whole tomatoes in purée, so I puree diced tomatoes in the blender.

  6. posted by PlantstronginTEXAS on July 20, 2014

    This recipe is really quick and easy to make! The flavor is outstanding! I think it taste delicious also with no nutritional yeast added. I will make this weekly. Yummy! Thanks Julie!

  7. posted by stoumi on May 15, 2014

    After reading many positives and glowing reviews on Facebook about this pasta dish I decided to check the pantry for the ingredients. I got lucky I had lots of spinach on hand, as well as tomatoes my mother-in-law had put into jars some months back that I finally got to use. As I looked over the recipe I had my doubts this would go over with the family, mainly because of the nutritional yeast.

    Instead of rigatoni, I used whole wheat spaghetti for my meal, overall it turned out wonderful! I followed the recipe as written and before I served up any plates I decided to give it the real taste. My wife and my son. I took a sample up to my wife, who tasted it and said it was good. Her only concern the sauce seemed a bit watery. Okay. I still took it as positive. My son took a nice spoonful and got a big smile on his face was ready to eat!

    I decided to bring the sauce back to a boil and added more cornstarch with soy milk in order to thicken the sauce up even further. I figured it would fine as is, but to please the wife I tried to make it thicker. I drained the pasta and then mixed with the sauce.

    Initially I thought a pound of pasta was too much for the three of us. I probably could have made two pounds and we might have gotten a full second meal out of it. Not only did I eat seconds…yes and thirds but my son and wife both asked for seconds! This had never happened with any of Julie’s recipes, so this was exciting for me.

    The following day I had just one small serving remaining, which I reheated with the intent of eating for dinner, but offered it to my wife instead. Needless to say she accepted and her and my son shared the pasta for dinner. It felt good to finally find another successful recipe to feed them, which is healthy and filling. Thanks Julie!

  8. posted by Cindy Hall on May 13, 2014

    This is a great recipe, easy and delicious. Next time I will add mushrooms. Thanks Julie for another winner!

  9. posted by Nancy on May 8, 2014

    This is so delicious! REALLY!!! I made this for my family, my 11 year old granddaughter loved it!! I love pasta & sauce… this recipe is amazing!!! never would I have known this could taste so good!!
    Thank YOU JULI!!! OMgosh!!! what is so wonderful about this IS it’s incredibly easy to remember how to create it all over again!!!! I’m stoked!!!

  10. posted by Amy on February 26, 2014

    Made this last night for a quick ‘whip together’ dinner. Was a HUGE hit. My son who hates anything pasta and/or cheese actually ate a few bites too. AMAZING! I am looking forward to day 2 and eating it for lunch! THANKS JULIE!

  11. posted by deskjockie on January 18, 2014

    Is there any reason you couldn’t add a little more water and cook the pasta in the sauce?

    • posted by Julie Marie on January 27, 2014

      I would recommend to cook the pasta separately. I don’t think the creamy sauce would hold up to boiling for 8 minutes or more to cook the pasta.

  12. posted by Penny on December 30, 2013

    Made this Saturday and wasn’t too thrilled because the sauce didn’t absorb into the wheat pasta BUT the next day it was EXCELLENT. The sauce was able to absorb into the pasta and it made all the difference. This will be one of our weekly meals!

  13. posted by Lisa Selby on December 5, 2013

    We absolutely loved this recipe! Made this last night and my kids’ totally gobbled it all down. I was hopeful for leftovers, but, no such luck. Thanks!

  14. posted by Marie Cayuela on September 28, 2013

    OK that’s what I thought. Thanks Newhopeden!

  15. posted by newhopeden on September 28, 2013

    I use arrowroot starch in place of cornstarch in all of the recipes! I can’t tell a difference.

  16. posted by Marie Cayuela on September 27, 2013

    Hi Julie Marie,
    Do you ever use Arrowroot Powder in place of Organic Cornstarch?
    I’ll have to try this recipe…
    Sorry you don’t have the garden space for home grown tomatoes..:(

  17. posted by huclkengirl on September 19, 2013

    I made this yesterday and ate the rest for lunch today:) I started eating it cold and it was still really good! Thanks Julie for all the amazing recipes!

    Kristie Clark

  18. posted by newhopeden on August 29, 2013

    I made this in the morning so I would have lunch or dinner for the day/week and I couldn’t wait to eat it so I had it for breakfast! Very good and satisfying. I added onions and mushrooms and a can of diced tomatoes because the tomato w/puree was only 26 ounces so I was afraid I wouldn’t have enough sauce, but it turned out amazing! Definitely will put this in the rotation!

  19. posted by Denise on July 16, 2013

    Unbelievably delicious!!!

  20. posted by driley on July 1, 2013

    So freaking good!!!!!!!

  21. posted by sil ob on June 3, 2013

    Just one word … AMAZING!!!!! Thanks for creating it and sharing it!

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