EASY Creamy Tomato, Spinach and Basil Pasta

It may be almost November and here in Utah my tomatoes are finally in mass production mode. Call them late bloomers but I am thrilled to be picking more than just one or two tomatoes each day.

Anyway, the hubs and I were "starving" after church yesterday and with a full afternoon planned an easy lunch was a requirement. So with a bowl of fresh tomatoes, tons of basil in the garden and a box of spinach spaghetti in the pantry this easy pasta dish was just begging to be created!

Creamy herb white sauce, vine ripened tomatoes and baby spinach even my 11 month old wanted a second helping. Enjoy.

EASY Creamy Tomato, Spinach and Basil Pasta

Serves 2-3

8 oz spinach spaghetti pasta
3 garlic cloves, minced
1 tablespoon butter
1 tablespoon whole wheat flour
1 3/4 cup milk
1 1/2 cups fresh tomatoes, diced
1 tablespoon fresh basil, minced
2 cups fresh baby spinach
1/2 teaspoon thyme
Salt
Pepper
Parmesan cheese, optional


Bring a large pot of water to boil and cook pasta until al dente. Meanwhile in a skillet over medium heat, saute garlic with butter for 1 minute. Stir in flour and continue cooking for another minute. Whisk in milk and stir until no lumps remain. Continue cooking and stirring for about 5 minutes until sauce thickens. Reduce heat to medium-low and stir in the tomatoes, basil, spinach, thyme and salt and pepper to taste. Serve sauce over prepared pasta and garnish with grated Parmesan cheese, if desired.