Creamy Pasta

Viewing 0 reply threads
  • Author
    • #371142

      Creamy Pasta
      2 tbs olive oil1 tbs butter
      1 onion, chopped
      26-oz jar tomato pasta sauce
      3 tbs water
      15-oz can diced tomatoes, undrained
      16-oz package whole wheat spaghetti
      8-oz package cream cheese, cubed
      Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil and butter in large skillet over medium heat. Add the onion. Cook and stir until the onion is tender and just starts to brown around the edges, about 5-6 min.
      Add the pasta sauce to the onion mixture. Add the water to the empty jar. Close the jar and shake to loosen rest of pasta sauce. Add to the skillet along with the undrained tomatoes.
      Bring to a simmer, stirring frequently so the mixture doesn’t burn on the bottom.
      Meanwhile, cook the spaghetti in the large pot of boiling water according to the package directions until al dente. Test the pasta by biting into it. If the inside is not white and the pasta is firm but tender, it’s done.
      A few minutes before the spaghetti is done, add the cream cheese to the pasta sauce. Cook and stir, using a wire whisk, until the cheese melts and the sauce is creamy. The cream cheese may not dissolve completely in the sauce because the sauce is acidic. That’s okay! It will still taste wonderful.
      Drain the pasta and immediately add to the skillet with the sauce. Toss for a few minutes, then serve. Serves 4-6
      two cents

Viewing 0 reply threads
  • You must be logged in to reply to this topic.