Spinach has been in abundance at my local farmer’s market lately. I decided to forgo my normal dose of kale this week and switch it up with something a little more tender. After loading up with a huge bag of spinach, I got to work thinking of how I wanted to turn Popeye’s delight into a dreamy delight of my own. I settled on a pasta combo. for an extra turbo-charging meal. Adding an extra touch of cream to the inherently buttery spinach, along with a hit of spice with some green chile roasted tomatoes, the meal fired up my taste buds in all the right ways. However, I think next time I’d add in a few fresh mozzarella balls to compliment the spiciness of the green chile flavor. Either way, I think Popeye would approve.
Pasta with Light Tomato Cream Sauce and Spinach
-2 Tbsp. extra virgin olive oil
-6-8 cloves garlic, minced (about 2 heaping Tbsp.)
-4 heaping cups spinach, roughly chopped
-1/2 cup cilantro, packed
-2- 15 oz. cans diced fire roasted tomatoes with green chiles (or 2 cans fire roasted tomatoes + one chili pepper)
-1/2 cup light cream
-Salt, to taste
-1 pound whole wheat farfalle
-Parmesan, grated (optional)
Cook pasta according to directions.
Meanwhile, heat oil over medium-high in large saute pan. Saute garlic 3 minutes, or until brown. Add tomatoes to pan and salt, to taste, simmering 3 minutes. Add in spinach, and saute 3-5 minutes, until leaves begin to wilt. Stir in cilantro and cream. Simmer until half of cream is evaporated. Serve sauce over cooked pasta. Top with parmesan, if desired.