Spinach Lemon Pesto Pasta.

It's quick and easy and delicious.

The other night I was on the phone, just got home, and incredibly hungry... AKA -- I did NOT want to spend an hour cooking food. I had a bunch of stuff in my fridge that needed to be eaten or else it would probably be pitched the next day.  Thus, this creation was.. created. Delicious. These proportions are just what I thought of.. you can add more or less of anything depending on taste, it most likely will not effect the outcome too much.

INGREDIENTS:

-Alfredo (you are not going to need very much only few spoonfuls)

-Pesto 

-8 oz. Pasta (I used fettuccine but any will work)

-3/4 C. or a small pack of Grape or Cherry Tomatoes

-Olive Oil

-Juice of one lemon

-2 C. FRESH Baby Spinach Leaves (as much as you want but it REALLY cooks down)

-1-2 Garlic Cloves minced finely

salt and pepper to taste.

DIRECTIONS:

1. Prepare pasta as the package indicates, add salt and olive oil to the water (I'm assuming we all know how to make pasta...)

BEFORE

AFTER

2. In a small saucepan add: olive oil and throw in your tomatoes with a bit of salt and pepper. Cook on medium heat. Continually stir these until they become wilted and the skin is wrinkly, this will take a few minutes. Refer to pictures.Once they are finished just place them in a bowl and set aside.

3. Don't forget to check your pasta!!

4. You are probably freaking out about the black stuff at the bottom of your pan... don't I just grab it and quickly clean it and it comes out spotless. Plus, I clean it because I use it for the next step.

5. In saucepan add some olive oil (not very much) and your garlic.  Cook this for a few minutes just to get things going. Next add a few big spoonfuls (around 1/4-1/2 C) alfredo sauce.  If it's reacting to the olive oil (this will happen if you added too much) just wait until it dies down and stir up to heat.  Add your spinach in next and just continue to stir.  After a couple minutes the spinach will have died down and you can see where you are at as far as quantity.  If you want more Spinach or Alfredo, add some, it will not affect anything.

6. Squeeze in your lemon and then just set heat to low.

7. Check your pasta. If done, drain and place into bowl or replace into pot and add a few drizzles of olive oil.

8. Toss in the lemon-spinach sauce and add about 2 Tablespoons of pesto sauce.  Stir until every thing is evenly coated and then gently toss your tomatoes in.  

9. DONE!!!!!