If there is one life skill I hope to pass down to my girls, it's the ability to conjure something out of nothing. Give me a box of pasta and I can figure out dinner. Every time.
It helps that I pretty much always have diced tomatoes in the pantry. Parmesan cheese is another guarantee (thanks, Mila!), as is frozen spinach. That's about all it takes to put together this pasta dish.
Who says dinner has to require a lot of advanced planning and such?
Pasta with Tomato Cream Sauce
1 16-oz box cavatappi or other pasta
2 tablespoons olive oil
1 medium yellow onion, diced
1 clove garlic
2 15-oz cans petite diced tomatoes
1 cup frozen spinach
3/4 cup heavy cream (or milk - cream is better, but milk works)
1 cup shredded parmesan cheese
1 teaspoon oregano
Salt
Black pepper
1. Cook the pasta according to the instructions on the box.
2. In a large skillet, heat the oil over medium heat. Toss in the onions and garlic and sauté for 3-5 minutes, or until the onions are clear.
3. Toss in the tomatoes and spinach. Stir things up. Continue to heat until the spinach is melted and stuff.
4. Add in the heavy cream. Stir until everything is well mixed.
5. Add the parmesan cheese and stir some more. Then add in the seasonings and stir again.
6. Drain the pasta and put it back in the pot. Throw the sauce in there and stir everything up.
7. Garnish with more cheese because parmesan cheese is all that and then some. Just ask Mila.