Healthy Recipes: Creamy Tomato PastaI lived in Italy for a few months when I was in college and every night my host mother Verita made amazing Italian food of lots of healthy recipes. She cooked a 5-course meal of northern Italian dishes, which means lots of pasta and vegetables and ALWAYS true bruschetta. It was an amazing time, living in Florence and experiencing things like picking up olive oil straight from the vineyard before dinner, eating pizza and gelato every day for lunch, and seeing so many amazing works of art that adorn the city.
I learned a few things while living there, including some of my host mother’s healthy recipes and how to make proper bruschetta, which pairs great with this creamy tomato pasta recipe!
[broo-sket-uh, -shet-uh; Italian broo-sket-tah]
an Italian appetizer consisting of toasted bread slices drizzled with olive oil and usually topped with tomatoes and basil.
This recipe is soooo easy. First you sauté the onion and garlic until transparent, then add all the ingredients except the cream cheese and spinach. Give the yumminess a few stirs to combine the tomato paste and let simmer for a bit.
Then you add the cream cheese in small dollops and let it melt into the mixture. Once it’s all combined and you are ready to eat, add the spinach and let it heat up in the mixture until it wilts, about 3-5 minutes. Then top the pasta with this deliciousness and enjoy!
There is a technique to “real” bruschetta. First you lightly toast the bread and then you rub a garlic clove over the bread. Add freshly sliced tomatoes, salt, pepper and sprinkle oregano on top. Drizzle olive oil and return to oven for a few minutes to warm them up.
Don’t forget to make extra so you have leftovers!