In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally.
Since learning I was pregnant I love to snack on cheese (from what I hear from friends with children this is pretty common). As you know from previous posts meat has not been my friend while I was in the first trimester. So, I searched for flavorful recipes that were meat free, but filling. I came across this recipe on Pioneer Woman’s blog. My mouth watered at the title and I knew I had to make it. This recipe is really simple and only contains a few ingredients, but the flavors are wonderful. I love the addition of fresh spinach for extra nutrients. My husband wished I had included some kind of meat, but I loved the dish without any additions. however, I think it would taste lovely with a grilled chicken breast or grilled chicken sausage. Hope everyone is doing well!
1-1/2 pound Pasta (angel Hair Or Thin Spaghetti)
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole 28-ounce Can Diced Tomatoes, Drained
Dash Of Sugar
Salt And Freshly Ground Black Pepper, To Taste
Crushed Red Pepper Flakes, To Taste
3/4 cups Crumbled Blue Cheese
3/4 cups Heavy Cream
4 cups Baby Spinach
Half-and-Half, for thinning (if needed)
Extra Blue Cheese Crumbles, For Garnish
Cook pasta according to package instructions.
Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
At the last minute, toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately!