Creamy Penne with Spinach & Tomatoes
3 cloves garlic, minced
2 tablespoons olive oil
1 bunch spinach, stems removed and chopped
10 ounces penne pasta
2 tablespoons margarine
2 tablespoons all-purpose flour
1 cup nondairy milk (I use soy)
2 tomatoes, peeled, seeded, and diced
sea salt and ground pepper, to taste
1. In a large pot, saute garlic in olive oil on medium heat for about 2 minutes. Add chopped spinach, stirring to coat evenly.
2. Cover and simmer until wilted, about 6 minutes, stirring occasionally. Set aside when done. Meanwhile, start boiling pasta and set a timer for 10 minutes. This is the perfect timing for al dente.
3. In a small pot, melt margarine, then add flour, stirring to break up any chunks. Add milk, stirring constantly. As soon as the sauce starts to bubble, the sauce will continue to thicken. I like to take the pot off the heat about a minute after the sauce starts bubbling.
4. When pasta is done, drain and add to large pot with the spinach. Add the cream sauce, tomatoes, salt and pepper, and mix well.
SO HOW'D IT GO?
this is pretty good! kind of like a cheaper and easier pesto.
Delicious. I agree that fresh tomatoes would be much better but I only had a can of stewed. So I drained them and diced them. The sauce recipe will be great to experiment with another time. Thanks for the recipe
Super dish! it takes a bit more time to make in my opintion, than avarage Pasta dish, and a bit too much dish washing afterwards, but if you have a little extra tame, I recommend to try it - I loved it :P
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