Creamy Tomato and Spinach Fettucchine

I’m hanging out with my favorite daughter who is home from school today because they are registering kids for kindergarten.

Huh?

True story. I don’t get it. I think she should be in school. But I love hanging out with this kiddo and since Little Man is napping it’s Mommy/daughter time.

Mommy/daughter time where she talks and talks and talks about food and being hungry and wanting food and needing to eat which reminded me that I had a recipe I wanted to post.

Seriously the girl’s always hungry yet she’s always been underweight. Ah to be 5 again.

Anyways…this recipe…it’s yummy. Super yummy and the best thing about it…it doesn’t take long and it’s super easy to make. You should totally make it. Today. Or tomorrow. Just sayin.

Not my photo. Photo credit kandktestkitchen.com

Creamy Tomato and spinach Fettuccine

Recipe Adapted from: K and K test Kitchen

Ingredients

200-250g Fettuccine (about half a regular sized box)-I’ve used fettuccine and penne and they both work great. I think it would work with any pasta.
1-1/2 cups fresh cherry tomatoes, halved-I’ve used grape tomatoes too. I used the entire container
2 tablespoons olive oil
2 cloves garlic, minced-We LOVE garlic around here so I added 3 cloves instead of 2.
1-1/2 teaspoons dried red pepper flakes
2 tablespoons sun-dried tomatoes packed in oil-My kids aren’t fans so I omitted
Salt and pepper
1/2 cup cream-I used half and half to cut out some fat. Works great.
1 teaspoon concentrated tomato paste
1/4 cup Parmesan cheese, grated
1-1/2 cups fresh spinach
10 basil leaves

Cooked chicken or shrimp-optional

Preparation

Start boiling the water for pasta. Once it reaches a boil, salt water and add in pasta. Cook to your liking.

While the pasta is cooking you can start the sauce. Heat up your olive oil over medium high heat. Once hot, add tomatoes and cook for 3 minutes or so. Add in your garlic and red pepper flakes. Make sure you stir so that your garlic doesn’t burn (yuck) and cook for another 5 minutes. Add in sun-dried tomatoes if using and cream cooking for another 3-5 minutes, stirring occasionally. Add in your tomato paste, mixing well then follow with adding the cheese, basil, and spinach.

*If using chicken or shrimp, cook before hand and add in at the end so it has time to heat through.

Take your pasta and move it to the sauce. Reserve some of the pasta cooking liquid in case you need to loosen up the sauce some. Serve with more grated cheese on top and some garlic bread if you’re really adventurous!