Wednesday, March 14, 2018

Creamy Tomato and Spinach Rigatoni

This is one of my all time favorite pasta recipes. I used to make it often back in my single days because it was so easy to make. It's been a while since I've made it so I figured why not make it today since I had the ingredients on hand. It was a hit with the family!

Creamy Tomato and Spinach Rigatoni
Serves 6

1 12 oz box rigatoni, cooked to al dente
1 yellow onion, diced
1 64 oz can crushed tomatoes
2 tsp. dry italian seasonings
1/2 cup half and half
1 clove garlic minced
1 tsp. salt
1 tbsp. olive oil
1/2 cup grated parmesan

Heat the oil in a large pan over medium-high heat. Add the onions and garlic and cook until soft and translucent, about 5 minutes.

Add the crushed tomatoes, along with the dry Italian seasonings.  Let simmer for about 5 minutes.

Reduce the heat to low. Pour in the half and half and grated cheese. Stirring until combined.

Toss in the hot pasta and spinach.

Turn off the heat once the pasta and sauce are well-combined and the spinach has wilted.

Top with additional Parmesan if desired. Enjoy!

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