1
Add the pappardelle nests, cherry tomatoes, red onion, spinach, and garlic to a large skillet.
2
Sprinkle in the oregano, basil, parsley, chili flakes, salt, pepper, and lemon zest.
3
Spread the tomato paste evenly over the top, then drizzle in the olive oil and pour in the heavy cream and chicken broth.
4
Bring to a gentle simmer over medium heat, cover, and cook for 10 minutes, stirring occasionally so the pasta separates and cooks evenly and the tomato paste melts into the sauce.
5
Once the pasta is tender and the sauce has thickened, give everything a final mix.
6
Serve topped with fresh basil, grated Parmesan, or protein of your choice (grilled chicken, shrimp, or Italian sausage links are best).