Ingredients:
9 oz. box of frozen creamed spinach
½ red onion - sliced
4 cloves of garlic - chopped
1 cup of shredded Monterey Jack cheese
1 cup of milk
1 tablespoon of butter
Dashes of red pepper flakes
Dashes of black pepper
Olive oil
Grated Romano cheese
1 lb. of your favorite macaroni
Heat a large frying pan with a drizzle of olive oil. Add the onions and frozen creamed spinach. Allow the creamed spinach to thaw.
When the creamed spinach is almost thawed, add the garlic and finish thawing.
Add the butter and the milk and continue to gently cook. Add the seasonings.
Prepare the macaroni as directed on package.
Add the cooked macaroni to the pan and add the grated Monterrey Jack cheese and toss.
Serve with dashes of red pepper flakes and grated cheese.
This is easy and satisfying.
With Love,
Catherine
xo
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Emma @ Food, Fork and Good says
This recipe looks gorgeous. I'm a big fan of meals like this, so thank you for posting!
Ellen B Cookery says
I love the simplicity of this recipe. I love a recipe that looks like it took forever to make like yours. Quick and easy is what I like!
April says
Love using cavatappi in place of regular elbows. This looks amazing.
Don E. Chute says
Looks simple, fresh, delicious...I'm hungry.
And did I say I love most anything pasta? Manja-Manja!
Blessings...PLU from SSF
Federica says
What a wonderful pasta dear 🙂 That sauce is really tasty, and that shape pasta is one of my favorites, too funny ^_^ Bye, have a great week
mia xara says
Hi Catherine,this pasta dish spells simplicity combined with lots of flavor!XO
Ciao Chow Linda says
That shape pasta is one of my favorites and the addition of spinach makes this downright healthy - right?
Aysha says
Loved the pic and the recipe....will surely try
Kim Garceau says
I love to add so greens in my pasta: spinachs, arugula, it's always a hit. The creamy pastas looks really good!
allotments4you says
I've never had frozen creamed spinach before. I always buy fresh (or dig it out the garden when it's growing). I love the sound of this recipe but I think I would stick with my fresh spinach for the dish!!