Sunday, May 2, 2010

spinach & tomato blue cheese pasta...

THIS is some good stuff... let me tell you. Oh. MY.
If you're a blue cheese lover, a tomato lover, and
a spinach lover, then THIS is the dish for you.

It's really simple to make, however, I didn't take photos
of each step. I was too hungry man, and had to concentrate
on getting it done.

The only thing I will do different the next time I make
it, is add about 1/2 cup of white wine.
But, if you're not a wine drinker, you can totally leave it out.

You'll need...
~1-1/2 pound Pasta... angel hair is best.
~2 Tablespoon Olive Oil
~3 cloves Garlic, minced...
I used 4. I'm a garlic lover too.
~1 28 oz. can Diced Tomatoes, drained
~Dash of Sugar
~Salt and Freshly Ground Black Pepper, to taste
~Crushed Red Pepper Flakes, to taste
~3/4 cup Crumbled Blue Cheese
~3/4 cup Heavy Cream
~4 cups Baby Spinach

~1/2 cup White Wine... optional

Cook pasta according to package directions.
In a large skillet over medium heat, add olive oil.
When hot, add minced garlic.
Pour in drained tomatoes.
Add sugar, salt, pepper, and crushed red pepper to taste.
and cook for a minute.
Cook for 10 to 15 minutes, stirring occasionally.
Reduce heat to low and stir in crumbled blue cheese.
*This is where I would add the white wine.*
Add cream, stir and cook for about a minute or two,
tasting and adding more seasonings (more pepper) as needed.
At the very, very, very last minute, toss in the spinach and turn off the heat.
Immediately toss in the cooked and drained pasta.
Serve and devour!

And if you want some meat to go with your delicious pasta dish...
It goes nicely with some Oven Roasted Chicken Breasts.

Oh. MY!

In Blue Cheese Heaven,

1 comment:

Class Key said...

Ralonda this looks delicioso!!!