Four Corners

 

I love simple recipes; the ones that use a single pan instead of leaving a mountain of dirty dishes in the sink. I think it’s safe to say you won’t find a beef Wellington or baked Alaska in my kitchen, unless, of course, someone else made it for me.

 

One-Dish Pasta

 

1/2 pound uncooked spaghetti or fettucine

10 ounces cherry tomatoes

2 cups fresh spinach

1/3 cup sun dried tomatoes

2 tablespoons sun dried tomato oil

2 garlic cloves, peeled and crushed

4 tablespoons butter

2 cups chicken broth

1 cup cream

Salt and pepper to taste

 

Add all ingredients to a large skillet and cover. Bring to a boil; reduce heat and cook about 10-12 minutes. Reduce heat and remove lid and stir to combine. Add water or more broth as needed. Continue cooking if needed until pasta is tender. Serve in bowls with grated parmesan.