• Liz Talley - Urban Graze

Creamy Pasta with Spinach & Peas


This is a very basic recipe. A little decadent, but super quick, yummy, and comforting- mac and cheese meets veggies! If you like a bit of heat, add a scant pinch of cumin or chili powder.

1/2 lb. fusilli or rotini pasta

1 c. heavy cream, or 1/2 and 1/2

4 oz. (about 1 c.) shredded good melting cheese, such as mozzarella, cheddar, or gruyere

2 c. packed fresh spinach leaves, stems removed

1 c. fresh or frozen (thawed) peas

Salt and pepper

Cook the pasta al dente according to package instructions. Drain.

Add the cream and cheese into the hot, empty pasta pot and cook on low heat, stirring until cheese has melted. Add the spinach and peas; cook for about 2 minutes more, stirring lightly, until the spinach has wilted. Fold the reserved, cooked pasta into the mixture, blending well. Season with salt and pepper. If it's a little thick, add a splash more cream or milk.

Recipe created or adapted by Liz Talley, Urban Graze

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