12/16/2025
= Quick & Easy Dinner!
What you'll need:
1 bag Carba-Nada Roasted Garlic Fettuccini
1 pint cherry tomatoes washed and halved
1 small white or yellow onion (about 1 cup) finely sliced (I used shallot)
3 garlic cloves peeled and thinly sliced
2 - 3 sprigs of basil plus some extra chopped leaves for garnish
2 ounces baby spinach
2 tablespoons extra virgin olive oil plus more to finish
1 1/2 teaspoon kosher or sea salt
1/4 teaspoon freshly ground pepper optional
1/2 teaspoon crushed red pepper or to taste
4 cups water
2 ounces parmesan cheese grated optional, plus more to finish
Instructions:
1. Add Al Dente pasta, tomatoes, onion, garlic, basil, and spinach to a large pan. Drizzle with olive oil, season with salt, pepper, and red pepper flakes.
2. Pour in water and bring to a boil. Reduce heat and cook 9–10 minutes, stirring often, until the pasta is al dente and the water has mostly evaporated. Add a splash of hot water if it gets too dry.
3. Remove from heat, stir in parmesan and more red pepper flakes. Serve with extra basil, olive oil, and parmesan on top.
Tips:
• Season well from the start.
• Stir frequently to prevent sticking.
• Adjust heat as needed.
• Add extra water if the pasta needs it.
