Spaghetti with Cheesy Pink Sauce

10 minutes to prepare
15 minutes to cook

5 servings

Ingredients
3 tablespoons extra virgin olive oil
1 package (6 ounces) fresh baby spinach, chopped
1/2 teaspoon crushed red pepper flakes
2 cups Basilico Sauce (tomato pulp and fresh basil leaves)
3/4 teaspoon salt
1/2 cup heavy cream (may substitute with 1/2 cup half and half)
1 box Spaghetti
1/2 cup freshly grated Parmigiano Reggiano cheese

HEAT olive oil in a large skillet. Add spinach and red pepper flakes. Saute until tender.
ADD Tomato & Basil Sauce, salt and cream. Simmer 2 minutes over medium heat.
COOK Spaghetti according to package directions. Drain Spaghetti reserving 1-2 cups of cooking water.
ADD Spaghetti to skillet and toss with sauce mixture. Add cooking to thin sauce if desired. Sprinkle with Parmigiano cheese and serve

Rotini with Tomato and Basil Sauce, Shrimp and Leeks

5 minutes to prepare
20 minutes to cook

4-6 servings

Ingredients
1/3 cup extra virgin olive oil
2 cups (2 medium) leeks, sliced into thin strips
1 pound shrimp, 25/30 per pound, peeled and de-veined
1 jar Tomato and Basil Sauce
1 box Rotini
1/2 cup fresh basil, cut into thin strips

HEAT olive oil in a large skillet over medium high heat. Add leeeks and saute for 5 minutes or until tender.
ADD shrimp and saute for 2-3 minutes or until shrimp is opaque.
ADD Tomato and Basil Sauce to skillet and set aside.
COOK pasta according to package directions. Drain and toss with sauce in skillet. Stir in basil; drizzle with additional olive oil if desired and serve.