Easy Cheesy Spinach and Pasta

This was a very easy Friday-night dinner that I was able to throw together quickly after a week of working overtime. This is definitely going to become a staple in my diet.

Ingredients:

1 T butter

1 T olive oil

2 t minced garlic

1/2 white onion, diced

1/2 cup fresh parsley, diced

1/2 lb frozen spinach

1 14-oz box mini shell pasta ("conchigle")

1/2 cup sour cream or plain greek yogurt

1/4-lb Italian grated cheese mix

1/2 t sea salt

1/2 t black pepper

1 packet Knorr pesto mix

Preheat oven to 350 degrees. Fill large, deep saucepan halfway with water. Add a few dashes of salt and bring to boil. Add entire box of pasta to boiling water and cook until al dente - just a little chewy. Drain pasta and remove to separate bowl.

In same saucepan (now empty), melt butter with olive oil over medium heat. Add minced garlic and cook for a minute or two, stirring often. Add onions and parsley and continue cooking until onions are soft and beginning to look clear.

Pretty!

Mix in frozen spinach, cover, and cook, stirring often, until spinach is thawed and and mixing easily with onions and parsley. Be careful not to overcook the spinach, as it is chock full of vitamins that break down the longer you cook it. When spinach is thawed, mix in salt, pepper, and pesto packet. Turn off heat and mix in sour cream (or yogurt)m pasta, and half of the grated cheese. Mix well until pasta is uniformly covered in veggies and sauce.

Grease a 13x9 pan with a small amount of olive oil. Pour cheesy pasta mixture into pan, spreading with a spatula to fill the pan. Crumble remaining cheese on top of pasta, trying to create an even layer of cheese. Bake at 350 degrees for 20 minutes. Let cool for a few minutes in pan before serving.