This recipe is for linguine with a tomato cream sauce. It involves sautéing vegetables like spinach, garlic, onion, zucchini, mushrooms and bell pepper in olive oil. Crushed tomatoes are added to the vegetables and simmered for 20 minutes to reduce and thicken. Heavy cream is then stirred in along with dried herbs and red pepper. Cooked linguine is added to the sauce and served topped with parmesan cheese.

1. Linguine w/ tomato cream sauce
1 28oz can hunts whole tomatoes w/ basil
1 box whole wheat linguine (or whatever shape you have)
1/2-3/4 c. Heavy cream
3-4 c. Chop fresh or frozen spinach
3 T. Chopped garlic
1/2 med onion chopped
1 med zucchini chopped
1/2 container crimini mushrooms sliced
1/2 red bell pepper chopped
Salt, pepper, red pepper flake, oregano and thyme to taste
Sautee your veggies in 2-3 tsp olive oil for about 10 min. While sauteeing,
pour tomatoes into a bowl & crush w/ your hands (kids LOVE this). Add
tomatoes & liquid into your veggie pot. Simmer on medium about 20 min-
utes to reduce the liquid in your sauce. Cook pasta in salted water while
waiting for sauce to reduce. Once sauce has thickened, add cream and stir,
add spices & cooked pasta. Serve w/ grated parmegiano regiano