ONE-POT PASTA FLORENTINE

One-Pot Pasta Florentine image

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 10

1 tablespoon olive oil
1 small onion (finely diced (about 1 cup))
2 medium cloves garlic (minced)
8 ounces cavatappi pasta (uncooked (can sub another tubular pasta like penne))
1 cup vegetable stock + more if needed
1 14.5 ounce can diced Italian style tomatoes (plain diced tomatoes work too)
4 ounces shredded Asiago cheese (about 1 cup + a little more for topping (optional))
4 cups tightly packed baby spinach
1/4 - 1/3 cup half-and-half or whole milk
Crushed red pepper for topping (optional)

Steps:

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.