Creamy Spinach Pasta

I had a very similar recipe to this one that I posted on my blog a while ago. But I do not think either should replace the other. Even though this one does taste infinitely more yummy, my older recipe was a good out-of-the-fridge/no grocery shopping involved type of quick version of alfredo sauce. This recipe also involves a lot more butter and heavy cream, so I am going to take a guess that the old one is healthier.

Once again with the ruining of your New Years' diets with another dish you will not want to pass up. I apologize.

Tom and I did a variation of a recipe we found online. All I knew that day was that I really wanted to eat spinach, and Tom decided in what way we would eat it. He really does know how to pick the most unhealthy but most incredible meals.

1/2 lb pasta (we used penne)
1 stick butter (you can definitely use oil if you'd prefer to rescue the thighs)
1/2 lb frozen spinach
1 small onion, chopped
1 cup shredded Parmesan cheese
1/2 cup heavy cream
1 tsp minced garlic
1/8 tsp Italian seasoning

In a pan, on medium heat, melt half the stick of butter. Then add the onion and garlic and cook until the onions are caramelized. Heat the spinach in the pan until it is no longer frozen, along with the other half of the butter. Stir in heavy cream on low heat. Slowly add the cheese, stirring constantly so that it does not clump together. Meanwhile, boil the pasta. After draining the cooked pasta, place it in the pan with the sauce and stir together. Serve with more Parmesan cheese and some crushed red pepper on top.

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