Creamy Tomato Parmesan Pasta: Meatless Monday

      I was looking for a quick pasta dish to make for dinner last and I didn’t have any meat thawed so it was going to have to be vegetarian.  When I saw the creamy tomato parmesan pasta dish it had chicken in it but because of the veggies in the dish as well I knew it could be made vegetarian.  I removed the chicken and added in some peppers to the dish.

      This is truly a quick and easy meal and it was ready in 20 minutes from start to finish.  The sauce is creamy and the vegetables give it a nice flavor.  I like the addition of fresh spinach instead of frozen because it adds a bright green color to the pasta.

Creamy Tomato Parmesan Pasta (adapted from In Sock Monkey Slippers)
1 lb. Farfalle pasta 
2 t. extra virgin olive oil 
1/2 t. salt 
1 t. oregano
1 t. black pepper 
2 cloves garlic, minced 
1/2 yellow bell pepper, chopped
1/2 red bell pepper, chopped
3 T. tomato paste 
1 1/2 c. fat free half and half
1 c. grated Parmesan
2 c. fresh baby spinach 
1 can (15 oz) diced tomatoes  
1.Cook the pasta according to directions on the box
2. While the pasta is cooking, heat the olive oil in a large skillet over medium high heat.  Add the salt, oregano, black pepper, garlic, yellow pepper, and read pepper.  Saute for 5 minutes or until the peppers begin to soften.   
3.  Stir in the tomato paste and half and half. Reduce the heat to low. Add the parmesan to the sauce and stir until the cheese is melted.   Add salt and pepper to taste.
5. Give the spinach a few chops to cut it into pieces.  Add the spinach and tomatoes to the sauce and cook for 2 minutes.  Add the drained pasta and toss to coat.
6.  Serve with grated Parmesan and parsley. 

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