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!