Creamy Spinach and Tomato Pasta
Servings: 6
Ingredients:
- 2 TBSP Extra-Virgin Olive Oil
- 1 Pint Cherry/Grape Tomatoes, halved
- 1 lb Thin Spaghetti, raw
- 3 Cups Water
- 1 Cup Chicken Broth
- 1 tsp Kosher Salt
- 2 TBSP Little Eataly (Divided)
- 8 oz Baby Spinach, roughly chopped (4 handfuls)
- 1⁄2 Cup Half-&-Half
- 1⁄4 Cup Parmesan Cheese, shredded
![Creamy Spinach and Tomato Pasta](http://mustardseedseasonings.com/cdn/shop/articles/Creamy_Spinach_and_Tomato_Pasta.png?v=1687724345)
Instructions
Step 1:
In a heavy soup pot or large saucepan with tall sides, add olive oil and tomatoes. Cook tomatoes over medium heat for 3-4 minutes.
Step 2:
Add raw spaghetti, water, broth, 1 TBSP Little Eataly and 1 tsp Kosher Salt.
Step 3:
Bring to a boil for about 7 minutes while stirring occasionally.
Step 4:
Reduce heat to medium and add spinach.
Step 5:
Cook for an additional 2-3 minutes and add Half-&-Half.
Step 6:
Shut off heat and stir in parmesan cheese and 1 TBSP Little Eataly Seasoning Blend.
Step 7:
Serve immediately.