FoodRecipe

Tomato and Spinach Pasta.

Check List:

1 pound of Penne Pasta
1 small onion
2 cloves of garlic
1 15 oz can of diced tomatoes
1 bag of fresh spinach
1 package of cream cheese
1 can tomato paste
1 box of cherry tomatoes
Olive Oil
Dried oregano
Dried parsley
Dried basil
Red pepper flakes
Salt/pepper
Grated Parmesan Cheese
Loaf of Italian Bread

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1. Bring a salted pot of water to a boil and boil penne until tender. About 10 minutes. Drain and set aside.

2. While the pasta boils, mince 2 garlic cloves and the small onion. Half the cherry tomatoes. Drizzle some olive oil in a skillet over medium-low. Add the garlic and oil to the heated skillet and cook for 5 minutes.

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3. Now add the cherry tomatoes, can of diced tomatoes, parsley, basil, oregano, salt, pepper, red pepper flakes (I prefer a pinch) and stir to combine them all.

4. Add 2 Tbsp. of tomato paste and 1/2 cup of water to the skillet. Stir until the paste is evenly dissolved. Let it simmer for a few minutes.

5. Keeping it on a low temp. add a few dollops of cream cheese. Whisk it all together until the sauce is creamy. Add the parmesan and combine.

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6. Last step is to take the spinach and stir it in until wilted. I eye balled how much. I’d say I used about half the bag.

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Once it was all stirred together I placed a few scoops in a bowl and topped it with parmesan.

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Mangia!!

XOXO, Annie

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