He Said, She Said with Ken and Mary Jo

Recipe By: Mary Jo Eustace
Episode #6

Sweet Garlic And Tomato Pasta

Ingredients

• 1 Head Garlic
• 1 Tbsp Compliments Extra Virgin Olive Oil
• Salt And Pepper To Taste
• 1 Lb Fusilli Pasta
• 2 Tbsp Olive Oil
• 1/2 Cup Panchetta, Chopped
• 1 Cup Onion, Diced
• 1/4 Cup Fresh Rosemary, Chopped
• 1/2 Cup Red Wine
• 1 (28 Oz) Can Plum Tomato
• 1/2 Cup Olives, Pitted And Chopped
• 1/2 Cups Compliments Cream Cheese Spreadable
• 1/2 Cup Cream
• 4 Cups Fresh Spinach, Chopped
• Salt And Pepper To Taste
• Peanuts
• Compliments Grated Parmesan Cheese
• Freshly Gound Black Pepper

Directions:

• Preheat oven to 350 degrees.
• Cut off the head of garlic to expose the cloves. Drizzle with olive oil, salt and pepper and wrap in tin foil. Roast for 1 1/2 hours. Allow to cool and then squeeze out garlic. It will resemble a golden paste.
• Cook pasta in a large oft ot salted, boiling water. Meanwhile, in a large, high-edged pan, saute the pancetta, onions and rosemary in the olive oil until onions are soft. Add red wine, plum tomatoes, roasted garlic paste and olives and simmer for 8 to 10 minutes until the tomatoes start to break down and the sauce is thick and chunky.
• When the sauce has reduced by approximately 1/3, remove from heat, add cream cheese and cream and mix well. Lower heat and return pot to burner. Add the spinach and cook slightly, mixing well.
• Add the cooked pasta, mix thoroughly and, of course, serve warm and enjoy.
• Per Serving: 561 Cal (50% from Fat, 15% from Protein, 34% from Carb); 22 g Protein; 32 g Tot Fat; 13 g Sat Fat; 15 g Mono Fat; 49 g Carb; 14 g Fiber; 3 g Sugar; 356 mg Calcium; 6 mg Iron; 1190 mg Sodium; 72 mg Cholesterol
• "Star Ingredient: Garlic"