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Tomato-Spinach Pasta

Lana Hawk

When we were in the Netherlands, we stayed with some wonderful family friends. They were the most gracious hosts and we truly enjoyed our stay. One thing they taught us in our time with them is what it looks like to truly make a guest feel welcome. I can’t even begin to describe the daily breakfast spread, delicious dinners and desserts, the evening tea, and of course the wine. We were spoiled.

On our last night there, our hostess whipped up this easy, but delicious tomato-spinach pasta. It was so easy and so delicious that within a week of our return to the states I was cooking up this baby myself. The best part about it is how easy it is to make and how perfect it is for a summer night. It’s light, fresh, and just lovely. Our hostess served it with shrimp, but unfortunately, my usual grocery stops didn’t offer any wild-caught shrimp. {Yes, we are those people.} Because we couldn’t get our wild-caught shrimp, we modified the recipe to include shredded chicken instead and I must say, it was equally as delicious. If you are ever in need of a quick weeknight meal, this is your answer. Prep to stove to table in less than 30 minutes!


Prep Time: 10 minutes // Cook Time: 10 minutes

Serving Size: 2-4 servings


1 lb. Chicken, cooked and shredded (or wild-caught shrimp)

3-4 handfuls of spinach

1 pint grap tomatoes, halved

1 clove garlic, minced

Pasta, depends on serving sizes

olive oil

Chili pepper flakes, to taste

salt and pepper, to taste

Grated parmesan


  1. Prepare veggies by chopping the tomatoes and measuring out your spinach.
  2. Boil your water and cook pasta according to package instructions.
  3. Fill a skillet with olive oil, making sure most of the bottom of the pan is covered by the oil. Turn to medium heat and toss in your minced garlic. Cook the garlic for just a couple of minutes to bring out the flavor.
  4. If using shrimp, prepare second pan with a drizzle of olive oil. Cook shrimp until done.
  5. Once garlic is done, add tomatoes and spinach to the pan. Toss in olive oil and cook on low-medium heat until spinach is cooked down.
  6. Toss shrimp or shredded chicken into pan with tomatoes and spinach. Sprinkle with salt, pepper, and chili pepper flakes. Stir to combine.
  7.  Fill up your bowl with pasta, chicken-tomato-spinach mix, and top with parmesan. Add chili flakes as desired and ENJOY! From stove to table in less than 30 minutes. Score!