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Fresh Pasta with Tomatoes and Spinach



1lb. fresh penne pasta, cooked “al dente”
1 pint grape tomatoes
1 cup light cream
1 cup milk
½ cup romano cheese, shredded
½ lb. butter
1 cup flour
1 Tbsp. garlic, chopped
4 Tbsp. extra virgin olive oil
salt and pepper


Heat 2 Tbsp. olive oil in a sauce pot. 

Add butter and flour and cook until golden brown, for almost 5 minutes. Add in tomatoes, milk and cream and cook over medium heat until tomatoes begin to burst, about 8-10 minutes.

Crush any remaining whole tomatoes, add garlic and simmer another 8 minutes. Season with salt and pepper.

Place pasta, cheese and baby spinach into a bowl. Add 2 tablespoons of olive oil, then salt & pepper to taste.

What is “al dente” pasta?
The Italian expression al dente describes pasta that has been cooked so as to be firm but not hard. It is often considered to be the ideal form of cooked pasta. The term means "to the tooth", referring to the need to chew the pasta due to its firmness. Pasta that is cooked al dente has a lower glycemic index than pasta that is cooked soft.