Spaghetti with Tomato Cream Sauce and Crispy Spinach

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   1.

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   Preheat oven to 350 degrees F. Grease a baking sheet with cooking spray and add a palmful or so of spinach leaves.

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   Lay the leaves so they arent touching each other.

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   Coat the tops with a bit of cooking spray and pinch of salt.

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   Bake for 8-10 minutes, or until crisp.

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   Remove from oven and set aside.

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   2.

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   Add the tomato sauce to a small pot over medium-low heat.

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   Tear the remaining raw baby spinach and toss into the sauce.

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    Stir and let wilt.

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    Add in the cream cheese and parmesan cheese, stirring until melted.

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    3.

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    Coat the pasta with the tomato cream sauce.

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    Season to taste with salt and pepper.

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    Pour into a serving dish and top with the crispy spinach.

* Per serving · 4 servings · Values may vary.

No additional tips available.