Creamy Lemon Pasta with Spinach and Tomatoes

Ingredients
1 pound rotini pasta or other small shaped pasta
3 tablespoons olive oil
4 cloves garlic, minced
2 cups half and half
4 lemons, zested and juiced
1 teaspoon salt
¹⁄₂ teaspoon black pepper
6 ounces baby spinach
¹⁄₂ cup grated Parmesan
1 pint grape or cherry tomatoes, halved

Instructions
1. Bring large pot salted water to boil and cook pasta 2 minutes less than package directions.  Drain well and return pasta to pot.

2. Heat oil in saucepan over medium heat.  Add garlic and cook until fragrant, about 1 minute.  Add half and half, lemon zest, lemon juice, salt and pepper.  Bring to boil then reduce heat and simmer 10 minutes or until sauce begins to thicken. 

3. Pour sauce over pasta and cook over medium low heat 2 to 3 minutes, or until most of sauce has been absorbed.  Remove pot from heat and add spinach, Parmesan and tomatoes.  Toss well until spinach wilts.  Season to taste and serve. 

Comments
This recipe is from Sunshine and Bones.  It was scrumptious.  The sauce was almost like a lemony alfredo and the spinach and tomatoes tasted fantastic.  I would make this again in a heartbeat and it’s a perfect summery pasta dish with beautiful vibrant colors. 

Shown here with Baked Italian Chicken.

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