Creamy Pasta with Spinach & Cherry Tomatoes
Very easy dinner! Serves 2 amply.
4-6 oz. shell or bow tie type pasta, dry
1 Tbsp. butter &/or olive oil
1 small clove garlic, minced or pressed
3 Tbsp. white wine or broth (chicken or vegetable)
1/3 c. half and half (can also add a splash of heavy cream)
1/2 c. grated parmesan cheese
4-5 c. fresh spinach, (tightly packed), stems removed and rough chopped
1/2 - 1 pint halved cherry tomatoes
Salt and pepper
Cook the pasta al dente (tender, but firm). Drain, reserving 1/4 c. of the pasta water if desired.
Meantime, using a large skillet, saute garlic in butter/oil. Lower heat, whisk in wine/broth and cook for about 1 minute, then add the half and half and parmesan. Continue whisking for 1-2 minutes more, until sauce begins to thicken. Add a splash more wine/broth or reserved pasta water if needed. Mix in the drained, warm pasta, tossing to coat. Gently stir in the spinach and tomatoes; heat just until the spinach has wilted and tomatoes have warmed through- about a minute or so. Season with salt and pepper to taste.
1) Cut 1 chicken breast into small bite sized strips and saute with garlic until cooked through. Remove from pan while preparing sauce, then return to warm along with spinach and tomatoes.
2) Substitute 1/4-1/2 lb. shrimp for cherry tomatoes
3) Substitute prepared Alfredo sauce from jar or packet mix for the half & half and cheese.
4) Omit the half and half, and grated parmesan. Instead, add an ample scattering of shredded parmesan when tossing pasta with spinach and tomatoes. Not creamy, but still good.
Recipe created or adapted by Liz Talley, Urban Graze
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