CREAMY TOMATO AND SPINACH PASTA

INGREDIENTS

• 1/2 lb penne pasta $0.89
• 1 small òniòn $0.25
• 2 clòves garlic $0.16
• 1 Tbsp òlive òil $0.16
• 15 òz can diced tòmatòes $0.59
• 1/2 tsp dried òreganò $0.03
• 1/2 tsp dried basil $0.03
• pinch red pepper flakes (òptiònal) $0.02
• 1/2 tsp salt $0.03
• freshly cracked pepper tò taste $0.05
• 2 Tbsp tòmatò paste $0.11
• 2 òz cream cheese $0.48
• 1/4 cup grated Parmesan $0.42
• 1/2 9 òz. bag fresh spinach $0.50

INSTRUCTIòNS

1. Bring a large pòt òf water tò a bòil òver high heat. Add the pasta and còòk until tender (7-10) minutes. Drain the pasta in a còlander.
2. While waiting fòr the pasta tò còòk, dice the òniòn and mince the garlic. Còòk bòth in a large skillet with the òlive òil òver medium-lòw heat until sòftened and transparent (abòut 5 minutes).
3. Add the diced tòmatòes (with juices), òreganò, basil, red pepper flakes, salt, and sòme freshly cracked pepper tò the skillet with the òniòns and garlic. Stir tò còmbine. Add the tòmatò paste and a 1/2 cup òf water tò the skillet and stir until the tòmatò paste is dissòlved intò the sauce.
4. Turn the heat dòwn tò lòw. Cut the cream cheese intò a few pieces and then add them tò the skillet with the tòmatò sauce. Use a whisk tò stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half òf the Parmesan tò the skillet and whisk until it is melted in. Add the remainder òf the parmesan and whisk until melted in again.
5.  .........

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