Since learning I was pregnant I love to snack on cheese (from what I hear from friends with children this is pretty common). As you know from previous posts meat has not been my friend while I was in the first trimester. So, I searched for flavorful recipes that were meat free, but filling. I came across this recipe on Pioneer Woman's blog. My mouth watered at the title and I knew I had to make it. This recipe is really simple and only contains a few ingredients, but the flavors are wonderful. I love the addition of fresh spinach for extra nutrients. My husband wished I had included some kind of meat, but I loved the dish without any additions. however, I think it would taste lovely with a grilled chicken breast or grilled chicken sausage. Hope everyone is doing well!
Ingredients
1-1/2 pound Pasta (angel Hair Or Thin Spaghetti)
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole 28-ounce Can Diced Tomatoes, Drained
Dash Of Sugar
Salt And Freshly Ground Black Pepper, To Taste
Crushed Red Pepper Flakes, To Taste
3/4 cups Crumbled Blue Cheese
3/4 cups Heavy Cream
4 cups Baby Spinach
Half-and-Half, for thinning (if needed)
Extra Blue Cheese Crumbles, For Garnish
Instructions
Cook pasta according to package instructions.
In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally.
In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally.
Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
At the last minute, toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately!