A stock cube or stock pot ( vegetable)
Fresh Pasta ( enough for two)
sweet red pepper
250ml carton of cream
Handful of fresh basil
Garlic (1 clove)
1/2 teaspoon of chilli flakes ( optional)
250mls of wine
Two tablespoons or Parmesan or Peccorino cheese
Sweat the garlic onions Chilli basil until tender , add all of the veg except the spinach and fry on a low heat until tender.
Add half the stock and wine and spinach and cook for 15 minutes , add cream and cheese and stir on a low heat for Three to four minutes.
Cook pasta ( I like fresh) in the other half of the stock cube. Add pasta to the sauce and veg and stir through.
Season with black pepper if you like it.