There are two chores I hate the most. The first is sweeping. The second is dishes.
This recipe came about out of pure laziness because I didnt want to wash more than one pan. Lucky for me, this actually turned out to be a real winner. You can use any type of pasta you want here ( I went for some tortellini I had in the freezer), just keep in mind that if you use frozen pasta like I did, you will want to defrost it in the fridge for at least two hours beforehand.
- Ingredients :
- 1/2 pound pasta of your choice
- 1/2 cup of heavy cream
- 2 cups vegetable broth
- 2 cups fresh spinach
- 3-4 tablespoons chopped sundried tomatoes
- 4 cloves chopped garlic
- 1/4 of a small onion diced
- parmesean cheese
- 2 teaspoons crushed red pepper flakes
- salt and pepper to taste
Directions:
1. I like to start by having everything chopped and ready to go since this recipe moves pretty quickly. So lay out all of your ingredients and heat a little olive oil in a pan over medium heat.
2. Add the onions, garlic and sundried tomatoes to the pan and cook them for a minute or so (until you can really smell the garlic).
3. Add in the crushed red pepper flakes and the vegetable broth. Once the broth starts simmering, stir and add in the cream.
4. Add in the salt, pepper, and pasta. Give the pot a stir, and cover with a lid so the pasta can cook.
5. After about 5 minutes, check on the pasta. At this point if the sauce has gotten too thick or the pasta isn’t done yet, you can add more cream or broth depending on what you want the sauce texture to be like. At this point, slowly stir the pasta around until it is done and the sauce has a creamy texture. Once done, it should look something like the picture below-
6. Add in the spinach, mix the pasta around, and close the lid for about a minute so it can wilt. Serve it up with some parmesean cheese on top, and you’re done!
cafepatel.com 