The last few days have been extremely busy. I wasn't really feeling up to cooking a proper meal today. Given that I'd been planning on putting some ravioli in the kidlet's lunch, I figured I'd just cook that up and cobble together some sort of sauce while it was cooking. I'm pretty pleased with how it came out, all things considered.
Tomato-Spinach Cream Sauce
Ingredients
- 1 Tbsp. olive oil
- 1 onion, chopped
- salt and pepper, to taste
- 150g frozen spinach
- 1 (400mL) tin diced tomatoes
- 1/4 c. pesto
- 1/3 c. heavy (35%) cream
- 1/4 c. grated Parmesan
- 1/4 c. grated pecorino Romano
Directions
- Cook onion in olive oil over medium heat until softened and beginning to brown.
- Season to taste with salt and pepper, add frozen spinach, and cover.
- Add tomatoes and pesto and continue to cook, covered, until spinach is fully thawed.
- Stir in cream and both cheeses and simmer for a few more minutes until sauce is heated through and well-combined.
- Toss with pasta of choice and enjoy!
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