Creamy Pasta

Ingredients:

• 1/2 lb lumaca rigata (or other) pasta
• 6 oz spinach, roughly chopped
• 2 cloves garlic, finely chopped
• 1 bunch asparagus, cut into 1/2-in pieces
• 1 bunch basil
• 2 TBSP butter
• 2 TBSP spreadable goat cheese
• 1/4 tsp crushed red pepper flakes
• 2 TBSP grated parmesan cheese
• 2 TBSP tomato paste

Directions:

1. Heat a med pot of salted water to boiling on high. Fill a med bowl with ice water and a pinch of salt.
2. Add the asparagus to the boiling water; cook 2-3 minutes until bright green and slightly softened.
3. Remove the asparagus with a slotted spoon (leave the water) and transfer to the ice water. Let cool, then drain and pat dry.
4. Add the pasta to the same boiling water. Cook 9-11 minutes, until almost al dente. Reserve 1/2 c of the water and drain.
5. Combine the goat cheese with a drizzle of olive oil.
6. In a large pan, heat 2 tsp olive oil on med-high until hot. Add the garlic, tomato paste, and red pepper flakes. Season with salt and pepper. Stir constantly, 1-2 minute or until dark red and fragrant. Turn off the heat.
7. Add the spinach and half the reserved pasta water; season. Cook on med-high, stirring frequently 1-2 minutes or until the spinach has wilted.
8. Add the cooked pasta, asparagus and butter. Stir vigorously, 1-2 minutes or until coated and thoroughly combined. (Add remaining pasta water as necessary if too dry.) Turn off heat, season.
9. Top with goat cheese, parmesan and basil leaves.