One Pot Creamy Spinach and Tomato Pasta

I grew spinach in my garden over the winter and spring. I was constantly on the hunt for recipes to incorporate a little spinach. I found this recipe on CookingLight.com and unhealthified it by adding cream. :) You can also leave the cream out. It's an easy and versatile one pot dish. I've added basil and chicken and it's great that way too. The Cooking Light website has a video that I've linked above.

One Pot Creamy Spinach and Tomato Pasta
adapted from cookinglight.com
1 TBSP olive oil
1 cup chopped onion
6 garlic cloves, finely chopped
1 (14.5-ounce) can petite diced tomatoes, undrained
1 1/2 cups chicken broth
1/2 tsp dried oregano
8 ounces spaghetti or linguine
1/2 teaspoon salt
1/2-1 cup heavy whipping cream
10 ounces fresh spinach
1 ounce Parmesan cheese, grated (about 1/4 cup)

1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
2. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
3. Add tomatoes, broth, and oregano. Bring to a boil. Add noodles; stir to submerge in liquid.
4. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
5. Uncover; stir in salt. Add 1/2 cup whipping cream and stir until it thickens. Add 1/2 more if desired.
6. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve.

My Note: Leave out whipping cream for a healthier dish.
Chef's Notes from Cooking Light 1: Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells. 2: Use fresh grape tomatoes instead, and add fresh herbs. 3: Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.

Like Levain Bakery - Chocolate Chip Walnut Cookies

I went on my first trip to NYC last month and had LOTS of yummy food! One of the BEST things I had were the cookies from Levain Bakery. We went to both locations and bought all 4 kinds of their giant $4 cookies. The chocolate chip walnut was my favorite. As soon as I got home, I went through cookie withdrawals. Sooo...I googled a copycat recipe and found this one. Thank you Melissa at Modern Honey for making my at home Levain cookie dreams a reality. She put in lots of work to figure out this recipe and I am reaping the rewards. One recipe makes 8 cookies, so do yourself a favor and double it. They do great in the freezer!

Like Levain Bakery - Chocolate Chip Walnut Cookies

modernhoney.com
1 cup cold butter cut into small cubes
1 cup brown sugar
1/2 cup sugar
2 eggs
1 1/2 cups cake flour
1 1/2 cups flour
1 tsp cornstarch
3/4 tsp baking soda
3/4 tsp salt
2 cups chocolate chips
2 cups walnuts roughly chopped

1. Preheat oven to 410 degrees. Line a large cookie sheet with parchment paper.
2. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
3. Add eggs, one at a time, mixing well after each one.
4. Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid over mixing. Stir in chocolate chips and walnuts.
5. Separate dough into large balls, 5 oz each,  and place on prepared cookie sheet. You will fit 4 cookies on one large cookie sheet. The dough makes 8-10 extra large cookies.
6. Bake for 12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

Mine on the left, Levain on the right

 Levain Cookie #1

 New Levain Location

Levain Cookie #2

 Original Levain Location

Olive Garden Alfredo Sauce

I haven't posted a recipe in forever! It's time for Alfredo sauce! This recipe comes from the Olive Garden website. I love it! It's my new favorite. The reason why I love it is because it reheats well and doesn't separate. I took some pics the last time I made it and decided it was time to add it to the blog. This is enough sauce for about 12oz of pasta (I like to double it). Don't forget to salt and pepper to taste.

Olive Garden Alfredo Sauce

olivegarden.com
6 TBSPs butter
1 TBSP minced garlic
2 TBSPs flour
1 1/2 cups milk
1 1/2 cups heavy cream
1/2 cup Parmesan cheese, grated (buy the Frigo brick and grate it yourself)
1/2 cup Romano cheese, grated (or just double the Parmesan)
Salt and black pepper to taste
Fresh parsley for garnish

1. Saute the butter and garlic in a saucepan on medium heat. Cook for 1 minute, stirring occasionally.
2. Add the remaining ingredients to saucepan and stir occasionally until the sauce begins to simmer and thicken. Remove from heat.
3. Serve the Alfredo sauce over your favorite pasta, like fettuccine, linguine or bow tie.

 Note from Olive Garden: The key to making the best Alfredo sauce is quality ingredients like a good butter and freshly grated Parmesan cheese. Your Alfredo sauce will be as good as the ingredients you put into it.