This is a pasta dish that I make often.  My oldest daughter is a vegetarian, as many of you already know.  So this tasty recipe can be a main dish for her and also a side dish for everyone else.  When I don’t have to cook two different meals, it’s a good thing.  Believe me, it is a great main dish for everyone, vegetarian or not!

Creamed Spanish  Spaghetti

1 Pound Spaghetti

Drizzle Olive Oil

1 Onion- Sliced

4 Clove Garlic- Diced

16 Ounces Frozen Spinach

8 Ounces Frozen Roasted Red Peppers -Diced

Salt to Taste

Pepper to Taste

1 Cup Heavy Cream

1/4 Cup Pecorino Romano Cheese- Grated-Extra for Garnish


Cook spaghetti al dente,  in salted boiling water according to package directions.

Meanwhile in a large skillet, on medium heat, drizzle oil in pan and cook onion until just starting to soften.  Add in garlic and cook for another minute.   Add in spinach, let spinach cook down, then add remaining ingredients.

Continue to cook, letting  cream thicken, about 5-7 minutes.  Stir in pasta and coat pasta with spinach  mixture.

Place in a serving bowl then grate cheese on top.  Serve.  Enjoy!



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