CREAMY TOMATO AND SPINACH PASTA

Easy wìns agaìn! I’m on day 6 of an 8 day work week, so that means two thìngs: I’m tìred and I’m hungry. Quìck skìllet pasta dìshes lìke thìs Creamy Tomato and Spìnach Pasta are perfect for such an occasìon. They requìre only a few ìngredìents, cook up super fast, and leave me feelìng full and happy! :)

INGREDIENTS

1/2 lb penne pasta ($0.89)
1 small onìon ($0.25)
2 cloves garlìc ($0.16)
1 Tbsp olìve oìl ($0.16)
15 oz can dìced tomatoes ($0.59)
1/2 tsp drìed oregano ($0.03)
1/2 tsp drìed basìl ($0.03)
pìnch red pepper flakes (optìonal) ($0.02)
1/2 tsp salt ($0.03)
freshly cracked pepper to taste ($0.05)
2 Tbsp tomato paste ($0.11)
2 oz cream cheese ($0.48)
1/4 cup grated Parmesan ($0.42)
1/2 9 oz. bag fresh spìnach ($0.50)

INSTRUCTIONS

Brìng a large pot of water to a boìl over hìgh heat. Add the pasta and cook untìl tender (7-10) mìnutes. Draìn the pasta ìn a colander.
Whìle waìtìng for the pasta to cook, dìce the onìon and mìnce the garlìc. Cook both ìn a large skìllet wìth the olìve oìl over medìum-low heat untìl softened and transparent (about 5 mìnutes).
Add the dìced tomatoes (wìth juìces), oregano, basìl, red pepper flakes, salt, and some freshly cracked pepper to the skìllet wìth the onìons and garlìc. Stìr to combìne. Add the tomato paste and a 1/2 cup of water to the skìllet and stìr untìl the tomato paste ìs dìssolved ìnto the sauce.
Turn the heat down to low. Cut the cream cheese ìnto a few pìeces and then add them to the skìllet wìth the tomato sauce. Use a whìsk to stìr the sauce untìl the cream cheese has fully melted ìn and the sauce ìs creamy. Add half of the Parmesan to the skìllet and whìsk untìl ìt ìs melted ìn. Add the remaìnder of the parmesan and whìsk untìl melted ìn agaìn.