After a short break from posting, I’m back with this super easy, almost-one-pot meal for Meatless Monday. Who doesn’t like a done-in-under-30 meal on a Monday? This one’s great. It’s lighter than it sounds and packs a super spinach punch. It’s delicate, but flavorful and filling. And again, on the table in under a half hour. What more could you ask for? Nada. Here you go.
WHAT YOU NEED
* 1/2lb pasta of your choice – we used rotelle
* 1T olive oil
* 1 small sweet onion, diced
* 2t (heaping) minced garlic
* 15oz can no salt added diced tomatoes
* 1/2t dried oregano
* 1/2t dried basil
* 1/2t salt
* freshly ground black pepper, to taste
* 2T tomato paste
* 1/2C water
* 2oz light cream cheese
* 1/4C grated Parmesan cheese
* 1 whole bag baby spinach
* pinch of crushed red pepper flakes before serving, optional
WHAT TO DO
Cook the pasta to al dente according to package instructions. Drain.
While the pasta water boils and the pasta cooks, heat the olive oil in a large, high-sided pan over medium heat. Add the onion and garlic and saute 4-5 minutes, until the onions get soft and translucent and the aromatics are released, but don’t let the garlic burn.
Add the diced tomatoes, oregano, basil, salt, and black pepper to the onions and garlic. Stir to combine. Add the tomato paste and water and stir vigorously until the tomato paste dissolves into the sauce and everything is combined.
Reduce the heat and drop the cream cheese into the pan in small dollops. Stir constantly until the cream cheese has fully melted into and turned the sauce creamy. Add about half of the Parmesan cheese and stir until it’s combined into the sauce. Add the rest and repeat. Add the spinach and stir for 3-5 minutes, tossing carefully to combine, allowing the spinach leaves to wilt.
Finally, add the pasta to the sauce. Stir until the pasta is well coated. Serve warm with a pinch of crushed red pepper and enjoy! Have a great week!