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Wednesday, September 1, 2010

florentine pasta toss



This was really amazing!  I decided to pull out the cookbooks when planning the menus again because well, quite frankly I was in a rut!  Back in my former life I sold Pampered Chef so I have a ton of their cookbooks and kitchen wares.  I came across a Florentine Pasta Toss.  It was delish!  Even the boys liked it, well OK so Cameron pulled out the onions and red peppers.   He said it was the best pasta ever and that if I could leave out the “gross vegetables” aka onions and peppers that would make it even better.  Hey a Mama takes what praise she can get. 


florentine pasta toss

1 package (16 oz) your favorite pasta uncooked

1 package of fresh spinach (6 oz) ~ I happened to use a box of frozen, chopped (10 oz)last night because that is what I had and I just roll with what I have on hand

1 c diced red bell pepper

1/2 c chopped onion

1 tsp olive oil

2 garlic cloves, pressed

1 jar (16oz) creamy alfredo sauce, I used the Sinatra brand from Whole Foods last night it was awesome

1/2 c grated fresh parmesan cheese

pepper to taste

Cook Pasta according to package directions.  Drain and return to pot, add spinach and cover.

Heat olive oil in small sauté pan and add garlic, peppers and onions.  Cook 2-3 minutes or until onions are translucent. 

Transfer cooked veggies to pasta pot, add sauce, cheese and pepper.  Toss and serve. 



  1. That sounds yummy. I just discovered that sweet potato leaves can be used like spinach. Interesting to hide a few of those in there. Next year I'm going to try growing some in my planter box, because they're really pretty, and who knows, I might even get sweet potatoes!

  2. I added a grilled chicken breast ans some mushrooms and I swear i wanted to eat it all!!!!