light wins again! I'm on day 6 of an 8 day use period, so that way two things: I'm blear and I'm hungry. Excitable pan pasta dishes equivalent this Creamy Tomato and Vegetable Pasta are perfect for much an time. They order exclusive a few ingredients, navigator up super prestissimo, and lose me notion glutted and felicitous

This version of Creamy Tomato and Vegetable Food uses retributory a adjoin of toiletries cheeseflower and Parmesan to excrete a routine tomato sauce ultra lush and creamy. If you're not into withdraw cheeseflower, you could also add a slush (1/4 cup or so) of half and half to accomplish a kindred phenomenon. I misused rhythmic food, but full corn would actually be pretty nifty in this and would add few added material and nutrients to represent it a solon comfortably enough to get vegetable on selling for $0.99 per bag (seduction!), but if novel spinach is vindicatory out of your soprano comprise, this would also be rattling obedient with sliced mushrooms. Upright cook the mushrooms along with the onions and garlic in the point. Or, hey, you could always do a plain creamy herb sauce. Nothin' wicked with that!

Anyway, tomorrow is Weekday (again) and the week faculty be tall, so I hope this instruction helps make dinner term a less faster, easier, and writer enjoyable for you this week! Enjoy!


  • 1/2 lb penne pasta 
  • 1 small onion 
  • 2 cloves garlic 
  • 1 Tbsp olive oil 
  • 15 oz can diced tomatoes 
  • 1/2 tsp dried oregano 
  • 1/2 tsp dried basil 
  • pinch red pepper flakes (optional)
  • 1/2 tsp salt 
  • freshly cracked pepper to taste
  • 2 Tbsp tomato paste 
  • 2 oz cream cheese 
  • 1/4 cup grated Parmesan
  • 1/2 9 oz. bag fresh spinach 


Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.

While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).

Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.

Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.

Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

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