When I saw this recipe on The Pioneer Woman Cooks, I knew I had to try it! I made a few small changes. I used 1 lb pasta instead of 1.5 lbs. As it was, the noodles were very lightly covered with sauce. I think 1 lb is the perfect sauce to noodle ratio. The original recipe serves 6, but even with the reduction in noodles, this recipe easily serves 6 large portions. I also subbed half and half for the heavy cream to reduce the calorie content and it worked fine. I plugged the recipe into dailyplate and with my changes it comes out to 476 calories per serving.
All in all, it was a great light tasting pasta. Perfect for spring and summer. I can't wait to eat up the leftovers and I will definitely be making this again as it is a cinch to make.
1 lb angel hair pasta
2 tbsp olive oil
3 cloves garlic, minced
1 28oz can diced tomatoes, drained
Salt, to taste
Freshly ground black pepper, to taste
Crushed red pepper flakes, to taste
¾ cup blue cheese crumbles, plus extra for garnish
¾ cups heavy cream (I used half and half)
4 cups fresh baby spinach
Half and half, as needed for thinning
Cook pasta according to package instructions.
In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally.
Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
At the very last minute, toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately!