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Creamy Tomato and Spinach Pasta Recipe


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     Creamy Tomato and Spinach Pasta

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   10 minutes

1/2 lb penne pasta
1 small onion
2 cloves garlic
1 Tbsp olive oil
1 (400 gr) can diced tomatoes
1/2 tsp oregano
1/2 tsp dried basil
pinch red pepper flakes
1/2 tsp salt
freshly cracked pepper to taste
2 Tbsp tomato paste
2 oz. cream cheese (I use 3 oz.)
1/4 cup grated parmesan cheese
1/2 (9 oz) bag fresh spinach
I add cooked chicken breast to this recipe.

Bring a large part 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 pasta to cook, dice the onion and mince the garlic. Cook both in 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 sacked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and 1/2 cup of water to the skillet and stir until 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 the spinach and gently stir it into the sauce until it has wilted (3- 5 minutes). Add pasta and stir until it is well coated in the creamy tomato sauce. Sprinkle with parmesan cheese, if desired. Top with cooked chicken breast, if desired.

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