Creamy Tuscan Pasta

Here’s a recipe I tried out, it looked pretty good, but I made some additions and changed some things as I went. My little sister really liked it, and she’s picky, so I would say it was a success. Honestly my favorite part was the tomatoes and spinach popping, it was oddly satisfying…

1 Tbsp. extra-virgin olive oil

Freshly ground black pepper

1 tsp. dried oregano

3 Tbsp. butter

1 tsp. garlic salt

1 tsp. Cajun spice (optional)

1 1/2 c. cherry tomatoes

3 c. baby spinach

1/2 c. heavy cream

1/4 c. freshly grated Parmesan

1/4 c. shredded sharp cheddar (optional)

1 1/2 c. tri-color Rotini noodles (might be more or less I don’t remember how much I put in…)

Ingredients

Directions:

Step One:

In a medium size pot bring water to a boil, then add your noodles, cook on medium-high heat until ready (typically 8-10 minutes)*.

*or just cook your noodles like you normally would :)

Step Two:

In a skillet (or small pot) melt butter over medium heat. Stir in garlic salt and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.

Step Three:

Stir in heavy cream and parmesan (and sharp cheddar if you choose)* and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.

*it helps to stir in cheese slowly bit by bit

Step Four:

Add noodles to the sauce mixture, mix together until covered (if you want it to be creamier add more heavy cream). Serve.