|2 Tbsp||salted butter|
|1||yellow onion, diced|
|1 tsp||Pastene Minced Garlic|
|1 ½ cups||heavy cream|
|1||28 oz can Pastene Tomato Puree|
|2 cups||fresh spinach|
|1 tsp||Pastene Hot Crushed Peppers, optional|
|1 Tbsp||Pastene Grated Parmesan Cheese|
|¼ cup||basil, chopped|
|salt and pepper to taste|
Prep time: 5-10 minutes| Cook time: 10-15 minutes
- Melt butter in a large saucepan over medium heat. Then, cook onion and garlic until onion is soft and translucent. Stir in cream and cook for 2 minutes. Stir in tomato puree, mix well, and bring to a boil.
- Next, reduce heat to low and simmer, covered, for 5 minutes.
- Add spinach, salt and pepper. For some added heat, stir in hot crushed peppers. Simmer uncovered for 2 minutes. Spinach should barely be wilted.
- Serve topped with parmesan cheese and basil for garnish. Serve hot or cold.