Thoughts Before Cooking:
This first attracted me as it looked delicious and then when I saw how cheap Budget Bytes said it was, I was sold.
Only one issue, I don’t know where she is shopping but everything cost way more than what she said. I mean 1 onion for 25¢? 2 lbs of penne pasta for 89¢? 2 oz cream cheese for 48¢? Really?
- 1-15 oz can of Diced Tomatoes
- 9 oz of fresh Spinach
- 1/2 Teaspoons of Dried Oregano
- 1/2 Teaspoons of Dried Basil
- 2 Cloves of Garlic
- 1 Onion
- 2 Tablespoons of Tomato Paste
- 1 lb of Penne Pasta
- 1/2 Teaspoons of Salt
- 1/8 Teaspoon of Pepper
- 1 Pinch of Red Pepper Flakes
- 1 Tablespoon of Olive Oil
- 2 oz Cream Cheese
- 1/4 Cup of Parmesan Cheese
- Cook the pasta according to the package directions.
- While waiting for the pasta, dice the onion and mince the garlic. Cook both in a large skillet with olive oil on medium heat until softened and transparent.
- Add diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some pepper to the skillet of onion and garlic.
- 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 melted in and the sauce is creamy.
- Add half the Parmesan to the skillet and whisk until melted in.
- Add remainder of the parmesan and whisk until melted in again.
- Add the spinach and gently stir it in, until it has wilted (about 3-5 mins).
- Add the pasta and stir until coated in the creamy sauce.
- Add salt and pepper to taste and serve warm.
Thoughts After Cooking:
It was okay. Not bad but not anything I look forward to making again.
For more pasta dishes, go to Creamy Parmesan Spaghetti
For more recipe reviews, go to Fajitas