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Wednesday, June 4, 2014

Creamy Tomato and Spinach Pasta

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I have a new recipe to share with you!
This dish is delicious folks!!
The great thing about this recipe is that it can work with whatever pasta you have on hand. We've used shells and tortellini. You could use ravioli, penne, spaghetti, anything! You can even go gluten-free here.

1 lb box pasta
1 large garlic clove, minced
 1 c. steamed broccoli
2 handfuls spinach, roughly chopped
1 (14.5 oz) can petite diced tomatoes
1 1/2 tsp dried basil
1/3 c. grated Parmesan cheese
1/3 white onion, chopped
2 Tbsp flour (or corn starch for gluten-free version)
1 1/2 c. half and half (If I don't have any on hand I will use 2/3 c. heavy cream mixed with 1/3 c. milk)

Begin by boiling the pasta and cooking it according to package directions.
In a saucepan, saute chopped onion and minced garlic with a little olive oil over medium heat for about 30 seconds. Add diced tomatoes, salt, pepper, basil, broccoli, and chopped spinach. Cook over medium heat until mixture begins to bubble. In a separate bowl whisk together the flour and half and half and add to the tomato mixture. Add the Parmesan cheese and bring to a low simmer for about 5 minutes.
Toss cooked pasta with sauce and serve.

For a printable version of this recipe click here.

Recipe adapted from Bombshell Bling

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