- Mary N.
8 oz. rotini pasta 1 small red onion 3 cups fresh spinach ¼ cup fresh basil ½ cup vegetarian parmesan 1 cup heavy cream ½ cup vegetable broth 1 tbsp. olive oil 1 tsp. Italian seasoning 1 tsp. garlic powder fresh ground pepper
Dice 1 small red onion, set aside.
Coarsely chop 3 cups fresh spinach, packed. Set aside.
Grate ½ cup fresh parmesan, finely chop ¼ cup fresh basil and slice ½ cup cherry tomatoes.
Finely chop ¼ cup fresh basil. Set aside.
In a sauté pan, add 1 tbsp. olive oil and diced onion. Sauté for 3-5 minutes. Then, place chopped spinach and chopped basil on top. Sauté with onion for 2-3 minutes until wilted.
Set 1 quart of water to boil. Sauté 1 cup heavy cream, ½ cup vegetable broth, grated parmesan, 1 tsp. garlic powder and 1 tsp. Italian seasoning. Occasionally stir the sauce for 10-12 minutes until thick.
While sauce thickens, boil 8 oz. rotini, 8-12 minutes. Strain pasta and place back into pot. Pour cooked pasta back into the pot, add sauce, cooked spinach, and onions.
Give everything a nice stir, sprinkle with salt and pepper, and serve immediately.