Creamy Spinach & Tomato Cajun Spaghetti

1. Cook the Spaghetti:
   • Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente.
   • Drain and set aside.
2. Prepare the Sauce:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion and cook until translucent, about 5 minutes.
   • Add the minced garlic and cook for an additional 1 minute, stirring frequently.
   • Stir in the cherry tomatoes and cook until they begin to soften, about 3-4 minutes.
3. Make It Creamy:
   • Reduce the heat to low and pour in the heavy cream and chicken or vegetable broth. Stir to combine.
   • Add the Cajun seasoning, salt, and black pepper. Adjust the seasoning to taste.
   • Bring the mixture to a simmer and cook for about 5 minutes, until the sauce has slightly thickened.
4. Add Spinach and Cheese:
   • Stir in the fresh spinach leaves and cook until wilted, about 2 minutes.
   • Add the grated Parmesan cheese and stir until melted and well combined.
5. Combine with Pasta:
   • Add the cooked spaghetti to the skillet and toss to coat the pasta with the creamy sauce.
   • Cook for an additional 2-3 minutes to heat through.
6. Serve:
   • Garnish with chopped fresh parsley if desired.
   • Serve immediately and enjoy!

Kitchen Equipment Needed

• Large pot (for cooking pasta)
• Large skillet
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Colander (for draining pasta)

Tips and Variations

• Adjust the Spice Level: If you prefer a milder dish, start with 1 tablespoon of Cajun seasoning and adjust to taste.
• Add Protein: For extra protein, consider adding grilled chicken, shrimp, or tofu.
• Vegetable Add-Ins: Feel free to add other vegetables like bell peppers or mushrooms for added flavor and texture.
• Make it Lighter: Substitute half-and-half or milk for the heavy cream if you prefer a lighter sauce.

How to Store Leftovers

Store leftover Creamy Spinach & Tomato Cajun Spaghetti in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of milk or broth if needed to loosen the sauce.

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