GCC: Spaghetti al Limone

I’m going to start with a quick apology.

I have been so absent from posting because, well… I have been absent from cooking.  The past two weeks I have been basically living on cereal and grilled cheese sandwiches.

Did you know that if you melt a bit of cheese on your skillet and then put your toasted grilled cheese on top, you get the best crust EVER?

Try it – you will never see a grilled cheese sandwich the same again.

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Agnolotti with Tomato Alfredo Sauce

This is simple and easy.. why? Because the ingredients are all pre-made and when you are in a hurry, trust me buying at the supermarket makes sense.

Now I'm old school, make it from scratch, because well there is nothing better than homemade.  But, I have to be realistic as well... I sometimes don't have the time to make from scratch. I do however have time to take the supermarket bought stuff and modify it to make it taste like I been in the kitchen slaving away all day long.

This recipe is going to be one of those times.   You will need:

1 package of Buitoni Quattro Formaggi Agnolotti 
1 container of Buitoni Alfredo Sauce
1 fresh tomato, diced up into small pieces
1 cup of fresh baby spinach leaves
1-2 tablespoons of heavy cream or milk (if needed)
2-3 tablespoon of butter
Salt and Pepper to taste (I use cracked pepper)
Parmesan Cheese to taste
In a deep pot, place water over the stove to boil for the fresh Agnolotti.  When water starts to boil season with salt and pour the Agnolotti, cook until a bit al dente or follow the package instructions.
On a skillet over medium high heat, melt the butter, once its bubbling, throw the dice tomatoes, season with salt and pepper and stir, let them cook until they are soft, about 2 minutes or so.  Then add the fresh spinach and stir once more.  The spinach will quickly start to wilt, season with a bit of salt and pepper again.

Next step is to pour the Alfredo Sauce over it and mix together... if the consistency is too thick, add 1 or 2 tablespoon of the heavy cream or milk.  Stir together and taste, if needed add a bit of salt and pepper.  You can also add a bit of parmesan cheese at this point too.  The end results will be a creamy, smooth sauce.

By this point, your Agnolotti should be done.  Take from the pan and using a spoon start adding the pasta to the sauce.  Slowly move them around and coat each of them.

Served on a bowl and sprinkle with Parmesan cheese and enjoy!