Ingredients
Serves 2-4
| 2 Tbsp | butter | |
| 1 | small yellow onion, finely chopped | |
| 1 tsp | Pastene Minced Garlic | |
| 1 tsp | Pastene Hot Crushed Peppers, optional | |
| 1 ½ cups | whole milk or half and half | |
| 1 | 28 oz can Pastene Tomato Puree | |
| 2 cups | fresh spinach | |
| Pastene Grated Parmesan Cheese | ||
| ¼ cup | basil, roughly chopped | |
| salt and pepper to taste |
Directions
Prep time: 10 minutes | Cook time: 10-15 minutes
- Melt butter in a large saucepan over medium heat. Add onion and garlic and cook until onion is soft and translucent, about 4 minutes. For a little added heat, add hot crushed peppers.
- Stir in milk or half and half and cook for 2 to 3 minutes. Stir in tomato puree, mix well, and bring to a boil.
- Reduce heat to low and simmer, covered, for 5 minutes.
- Add spinach, salt and pepper. Simmer uncovered for 2 minutes. Spinach should barely be wilted.
- Serve warm or hot topped with parmesan cheese and basil for garnish.
