This creamy pasta is loaded up with spinach, tomatoes, and Asiago cheese. Just 20 minutes from cutting board to table - and only one pot to clean! Winner winner pasta dinner (with chicken option)!
1small onionfinely diced (about 1 cup)
2medium cloves garlicminced
8ouncescavatappi pastauncooked (can sub another tubular pasta like penne)
1cupvegetable stock + more if needed
114.5 ounce can diced Italian style tomatoes (plain diced tomatoes work too)
4ouncesshredded Asiago cheeseabout 1 cup + a little more for topping (optional)
4cupstightly packed baby spinach
1/4 - 1/3cuphalf-and-half or whole milk
Crushed red pepper for toppingoptional
In a large high-sided skillet add olive oil and set over medium high heat. Once the oil is hot, add in the onion and sauté until translucent. Add in the garlic and sauté for 30 seconds more.
Add in the pasta, vegetable stock and tomatoes. Stir to combine, cover and let simmer, stirring occasionally, for about 12 minutes or until the pasta is tender. If the pan seems to be a little dry simply add a little more vegetable stock.
Once the pasta is fully cooked, add in the shredded cheese, baby spinach and half and half. Mix to combine and let the heat of the pasta wilt the baby spinach.
Top servings with additional shredded cheese and crushed red pepper.
Note: If the sauce is too thick, add a bit more half and half. If the sauce is too thin, let it simmer just a few minutes to thicken up.
Top each serving with a grilled and sliced chicken breast. You can also cut up a bit of store-bought rotisserie chicken and stir it in to the carnivores' servings.