2 large - tomatoes
1 cups - baby spinach
1/4 cup - whipped cream cheese
To taste - salt and black pepper
1. Rinse tomato and dice into 1/4" cubes.
2. Heat a large pot of water on the stove over high heat. Once boiling, add the Pastamore Garlic with Toasted Onion Fettuccine. Cook until al dente. Drain using a colander retaining 1/4 cup of the cooking liquid.
3. Return the pasta to the pot over medium heat. Add the Pastamore Rosemary with Roasted Garlic Dipping Oil, tomatoes, and cream cheese. Cook until warm, mixing well to ensure the cream cheese is evenly spread. Season to taste with salt and black pepper.
4. Plate and enjoy!
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