Creamy Tomato Linguine recipe

Creamy Tomato Linguine 

We are leaving for Disney Monday, in the meantime, I tried not to grocery shop for too much this week in an attempt to clean out the fridge.  Tonight I created a delicious pasta dish with some ingredients in my fridge and pantry that my family loved.

1. Bring a pot of water to a boil and add linguine.  Cook until al dente.  Strain and return to pot.
2. While pasta is cooking, heat up 1-2 tbsp EVOO in a medium high heat pan.  Add chopped garlic and cook for 1-2 minutes.  Add kale and a 1/2 cup water.  Saute 5 minutes.
3. Add bell peppers and carrots to kale and continue to cook another 5 minutes.

 

4.  Pour the 2 cans of diced tomatoes into the pan as well as salt, pepper, oregano, basil, garlic powder, and the parmigiano rind.

 5.  Cook  another 10 minutes until sauce has slightly thickened and is heated through.

 6.  Pour over pasta
7.  Add brick of cream cheese and toss until cream cheese melts all the way through.

 8.  Serve immediately with a little grated parmigiano reggiano and hot giardiniera (optional).

Ingredients

• 1lb whole wheat linguine 
• 1 brick of low fat cream cheese
• 2 large carrots peeled and diced
• 2 15oz cans diced tomatoes (no salt added)
• 2 cloves garlic
• 2-3 cups kale
• 1/2 red bell pepper chopped
• 1/2 orange bell pepper chopped
• 1/2 yellow bell pepper chopped
• 1 inch piece of parmigiano reggiano rind
• Salt (to taste)
• Pepper (to taste)
• EVOO
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tbsp garlic powder
• Parmigiano reggiano cheese to taste
• Hot giardiniera (optional)

Directions

1. Bring a pot of water to a boil and add linguine.  Cook until al dente.  Strain and return to pot.
2. While pasta is cooking, heat up 1-2 tbsp EVOO in a medium high heat pan.  Add chopped garlic and cook for 1-2 minutes.  Add kale and a 1/2 cup water.  Saute 5 minutes.
3. Add bell peppers and carrots to kale and continue to cook another 5 minutes.
4. Pour the 2 cans of diced tomatoes into the pan as well as salt, pepper, oregano, basil, garlic powder, and the parmigiano rind.
5. Cook  another 10 minutes until sause has slightly thickened and is heated through.
6. Pour over pasta
7. Add brick of cream cheese and toss until cream cheese melts all the way through.
8. Serve immediately with a little grated parmigiano reggiano and hot giardiniera (optional).