This is one of those perfect recipes that is filling, simple, and quick. I know this recipe isn't very fall-ish, but I've been sitting on it for far too long. Fair warning: this definitely isn't low fat with a full cup of heavy cream. But a little bit of cream every now and again never hurt anyone right?
I found this recipe over at The Comfort of Cooking and the nice thing is this recipes adaptability. It can be a side dish or a main dish. I served ours with a side of roasted shrimp, but I think some grilled chicken would also be very nice. If you'd like to just skip the meat, this pasta also makes a nice vegetarian option. As you can see I used Roma tomatoes instead of cherry ones (they're cheaper), but everything was just as tasty. Seriously, give it a try.
Would I make this again? Most definitely.
Creamy Lemon Pasta with Spinach and Tomatoes
1-1/2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 cup heavy cream
2 lemons, zested and juice reserved
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound rotini pasta
3 ounces baby spinach
1/4 cup grated Parmesan
1/2 pint grape or cherry tomatoes, halved
Set a large pot of water to boil.
1. Heat the olive oil in a medium saucepan over medium heat; add the garlic and cook for a minute. Add the cream, the lemon zest and juice, salt and pepper. Bring to a boil, then lower the heat and simmer for 10 minutes, until it starts to thicken.
2. Meanwhile, add some salt to the boiling water and add the pasta; cook according to the directions on the package, stirring occasionally.
3. Drain the pasta and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 2-3 minutes, until most of the sauce has been absorbed in the pasta.
4. Take the pot off heat and add the spinach, Parmesan, and tomatoes. Toss well until the spinach has wilted. Season to taste, and serve hot.