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Ingredients
ServingsOriginal: Serves 4
- olive oil1 tbsp
- garlic, freshly chopped1/4 cup
- heavy cream2 cup
- sun-dried tomatoes, julienned1/4 cup
- marinara sauce1 1/2 cup
- salt, to taste
- pepper, to taste
- granulated garlic, to taste
- fresh spinach, fresh1/2 lb
- Pecorino Romano cheese, Pecorino Romano; grated1/2 cup
- penne pasta, cooked al dente and drained1 lb
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Heat olive oil in a large pot over high heat.
Add garlic, and sauté until it just begins to brown (be careful not to burn garlic), about 1 minute.
Add cream and sun-dried tomatoes, and bring to a boil.
Add marinara sauce.
Cook, stirring occasionally, until sauce thickens and is reduced by one-fourth.
Season with salt, pepper and granulated garlic.
Fold in spinach and Romano, and heat just until spinach is wilted and cheese melted.
Toss with pasta and serve hot.
