Pantry Raid: Spinach-Tomato Alfredo with Rotini

Just came home from work, hungry, to find that there was nothing in the refrigerator at first glance. Peeking around my pantry and freezer, I quickly learned that I was wrong and was able to whip up a tasty pasta dish in about an hour or so.

Hey, not only do I have a quick new dish that I can prepare during the week, but I also have a new idea for a reoccurring feature, appropriately titled “Pantry Raid Recipes”, which you will probably see again here on Fuchsia-Revolver. Double win. :grin:

If you are concerned about the salt content of the prepared Alfredo sauce, you could always make your own or try to find one with the least amount of salt. Another alternative would be to cut back on the amount of Parmesan used, since it is a very salty cheese. When making the sauce, choose a pan that will be large enough to hold the pasta when it is done cooking; a 10-12″ saute pan or skillet is generally a safe bet. No fresh tomatoes? Sub sun-dried tomatoes or roasted red peppers from the pantry, sliced into strips or coarsely chopped

Spinach-Tomato Alfredo with Rotini

Ingredients

1 box of rotini pasta (other good options would be ziti rigati, penne rigati, or bowties)
2 cups of prepared Alfredo sauce
1/2 cup milk
2 cloves garlic, chopped
1 pint cherry tomatoes, halved, or 2 vine-riped tomatoes, chopped
1 cup shredded or cubed mozzarella cheese
2 cups fresh spinach leaves, or 1 box frozen chopped spinach
Fresh basil, chopped or torn
Salt and pepper, to taste
Parmesan cheese, to taste

Method

Boil pasta per directions on the side of the box until to your liking. Remember that the pasta will finish cooking in the sauce, so don’t over boil!

Combine prepared alfredo sauce with milk in a saute pan. Add garlic and black pepper, to taste. Add spinach and let sauce simmer on low until the pasta is ready.

When the pasta is done, add to the sauce along with tomatoes and mozzarella. Stir to combine.

Transfer the mixture to an oven-safe baking dish and top with more cheese. Bake at 375* for approximately a half hour, depending on your oven. When the dish is heated through, broil for an additional few minutes until brown and bubbly on top.

To serve, top with additional Parmesan and torn basil leaves.

One thought on “Pantry Raid: Spinach-Tomato Alfredo with Rotini”

  1. That sounds really tasty. It’s what I call a “kitchen sink” pasta: take what you have, toss it together, and go with it. Mine tend to be edible and filling but far from gourmet. :o)

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