Creamy Rigatoni with Spinach and Tomato Delight

by
- 12 ounces rigatoni pasta - 2 tablespoons extra virgin olive oil - 3 cloves garlic, finely minced - 1 cup cherry tomatoes, halved - 4 cups fresh spinach, washed and dried - 1 cup heavy cream - ½ cup freshly grated Parmesan cheese - Salt and freshly ground black pepper to taste - ½ teaspoon red pepper flakes (optional) - Fresh basil leaves for garnish For this creamy rigatoni with spinach and tomato delight, I use simple yet fresh ingredients. The rigatoni pasta forms the base, and it holds the sauce beautifully. Extra virgin olive oil adds a rich flavor. Garlic gives it a nice aroma and taste that fills your kitchen. I love cherry tomatoes because they burst with sweetness. They add color and freshness to the dish. Spinach is my go-to for adding greens; it wilts down nicely and adds nutrients. Heavy cream creates that rich and creamy sauce that binds everything together. For seasoning, freshly grated Parmesan cheese is key. It melts into the sauce, making it even creamier. I add salt and black pepper to taste, and red pepper flakes bring a hint of heat if you like a little spice. Finally, fresh basil leaves not only look pretty but also add a burst of flavor. This combination of ingredients makes a simple, tasty dish that everyone will enjoy. You can find the full recipe to make this delightful meal. Bring a large pot of salted water to a rolling boil. I use about a tablespoon of salt. It makes the pasta taste better. Once the water is boiling, add the rigatoni. Cook it for about 8 to 10 minutes until it is al dente. This means it should be firm but not hard. Before draining, reserve 1 cup of that pasta water. It has the starch that helps the sauce stick. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once it’s hot, add 3 cloves of minced garlic. Sauté the garlic for about 30 seconds until it smells good. Be careful not to burn it. Next, add 1 cup of halved cherry tomatoes. Cook them for about 3 to 4 minutes until they soften and release their juices. This brings out their sweet flavor. Now, stir in 4 cups of fresh spinach. Cook it until it wilts, which takes about 2 to 3 minutes. If you like a little heat, sprinkle in ½ teaspoon of red pepper flakes. Next, pour in 1 cup of heavy cream. Lower the heat and let it simmer for 2 to 3 minutes. Gradually add ½ cup of freshly grated Parmesan cheese. Stir until it melts and the sauce becomes creamy. Taste it, then season with salt and black pepper. Add the cooked rigatoni to the skillet. Toss it in the creamy sauce until every piece is coated. If the sauce is too thick, use the reserved pasta water. Add it a little at a time until you reach the right consistency. This step makes your creamy rigatoni just perfect. For the full recipe, check out the detailed instructions above. To get a creamy sauce, use heavy cream. It blends well with other ingredients. Pour it in slowly to control the thickness. Adding freshly grated Parmesan cheese is key. It melts better and adds rich flavor. Pre-packaged cheese might not give you the same result. To boost taste, try adding fresh herbs like basil or thyme. A pinch of garlic powder or onion powder can also enhance the dish. To balance the creaminess, add a splash of lemon juice or vinegar. This will brighten the flavors and keep the dish fresh. Serve creamy rigatoni in wide, shallow bowls. This gives it room to shine. Sprinkle extra Parmesan on top for a nice touch. Fresh basil leaves not only add flavor but also look great. For a pop of color, consider adding a few cherry tomatoes on top. This makes the dish visually appealing and delicious. {{image_4}} You can easily add protein to your creamy rigatoni. Grilled chicken or shrimp works great. Just cook them separately and toss them in at the end. This adds flavor and makes the dish heartier. If you prefer a vegetarian option, try chickpeas. They are packed with protein and add a nice texture. Simply rinse and drain a can of chickpeas, then mix them in with the pasta. This keeps your meal bright and nutritious. Spinach is a classic, but you can mix it up. Try kale or arugula instead. Both greens add a different flavor and texture. Just sauté them until they wilt, just like you do with spinach. You can also add other veggies. Mushrooms and bell peppers are excellent choices. Sauté them with garlic for extra taste. This not only enhances the dish but also gives it more color. If you're looking for gluten-free options, swap the rigatoni for gluten-free pasta. Many brands offer great alternatives that taste just as good. Just follow the cooking instructions on the package. For a vegan dish, use plant-based cream instead of heavy cream. Almond or coconut cream works well. You still get that rich, creamy texture without dairy. Try these adjustments to fit your dietary needs while enjoying a delicious meal. For the complete recipe, check out the [Full Recipe]. To store leftover creamy rigatoni, let it cool down first. Place the pasta in a shallow container. Cover it tightly with a lid or plastic wrap. This helps keep it fresh. Use a container that is airtight to avoid any odors. I recommend glass or BPA-free plastic containers for best results. If you want to freeze creamy rigatoni, follow these steps. First, let the dish cool completely. Portion it into freezer-safe containers. Leave some space at the top for expansion. Seal the containers tightly. To thaw, move the dish to the fridge overnight. Reheat it on the stove or in the microwave for great taste. In the fridge, creamy rigatoni lasts about 3 to 4 days. In the freezer, it stays good for up to 2 months. Always check for signs of spoilage. If it smells off or has changed color, it’s best to throw it away. Enjoy your Creamy Rigatoni Delight fresh and delicious! For the complete recipe, check out the Full Recipe section. You can use several options to replace heavy cream. Here are some ideas: - Half-and-half: A mix of milk and cream works well. - Whole milk with butter: Combine ¾ cup of whole milk with ¼ cup of melted butter. - Cream cheese: Soften and blend it for a creamy texture. - Greek yogurt: Use plain Greek yogurt for a tangy taste. These substitutes make the dish lighter while still keeping it rich and tasty. Yes, you can prepare creamy rigatoni in advance. Cook the pasta and make the sauce, then mix them together. Store it in the fridge. When ready to eat, reheat it on low heat. Add a splash of water or broth to loosen the sauce. This keeps the dish creamy without drying it out. To boost the flavor of your pasta, try these tips: - Use fresh herbs: Basil, parsley, or thyme add a fresh taste. - Add lemon juice: A splash brightens the dish and cuts the creaminess. - Season well: Taste and adjust salt and pepper as needed. - Sauté vegetables: Cook onions or peppers for added depth. These simple steps enhance the overall flavor without much extra work. Creamy rigatoni is almost a one-pot meal. You cook the pasta and sauce in one pan, which makes cleanup easy. Just boil the pasta first, then sauté and mix everything in the same skillet. This method saves time and keeps flavors combined. Creamy rigatoni pairs nicely with several sides: - Garlic bread: Perfect for soaking up the sauce. - Mixed greens salad: A light salad adds a fresh crunch. - Roasted vegetables: Carrots or zucchini complement the dish. These sides balance the creaminess and add variety to your meal. For the full recipe, check the section above. This blog post guides you through making creamy rigatoni. We covered the main and additional ingredients. I detailed the cooking steps and tips for perfecting the cream sauce. You learned about variations to suit diets and how to store leftovers. In conclusion, this dish is easy to customize and enjoyable for all. Experiment with flavors and ingredients to make it your own. Enjoy your cooking journey!

WANT TO SAVE THIS RECIPE?

Get ready to treat your taste buds with my creamy rigatoni with spinach and tomato delight! This dish blends rich cream, fresh spinach, and sweet cherry tomatoes, all tossed with hearty rigatoni. It’s easy to make and perfect for a cozy dinner. You’ll love how simple ingredients transform into an unforgettable meal. Join me as I guide you through the steps to create this creamy masterpiece that will impress friends and family alike!

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Ingredients

Main Ingredients

– 12 ounces rigatoni pasta

– 2 tablespoons extra virgin olive oil

– 3 cloves garlic, finely minced

Additional Ingredients

– 1 cup cherry tomatoes, halved

– 4 cups fresh spinach, washed and dried

– 1 cup heavy cream

Seasoning and Garnish

– ½ cup freshly grated Parmesan cheese

– Salt and freshly ground black pepper to taste

– ½ teaspoon red pepper flakes (optional)

– Fresh basil leaves for garnish

For this creamy rigatoni with spinach and tomato delight, I use simple yet fresh ingredients. The rigatoni pasta forms the base, and it holds the sauce beautifully. Extra virgin olive oil adds a rich flavor. Garlic gives it a nice aroma and taste that fills your kitchen.

I love cherry tomatoes because they burst with sweetness. They add color and freshness to the dish. Spinach is my go-to for adding greens; it wilts down nicely and adds nutrients. Heavy cream creates that rich and creamy sauce that binds everything together.

For seasoning, freshly grated Parmesan cheese is key. It melts into the sauce, making it even creamier. I add salt and black pepper to taste, and red pepper flakes bring a hint of heat if you like a little spice. Finally, fresh basil leaves not only look pretty but also add a burst of flavor.

This combination of ingredients makes a simple, tasty dish that everyone will enjoy. You can find the full recipe to make this delightful meal.

Step-by-Step Instructions

Cooking the Pasta

Bring a large pot of salted water to a rolling boil. I use about a tablespoon of salt. It makes the pasta taste better. Once the water is boiling, add the rigatoni. Cook it for about 8 to 10 minutes until it is al dente. This means it should be firm but not hard. Before draining, reserve 1 cup of that pasta water. It has the starch that helps the sauce stick.

Sautéing Ingredients

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once it’s hot, add 3 cloves of minced garlic. Sauté the garlic for about 30 seconds until it smells good. Be careful not to burn it. Next, add 1 cup of halved cherry tomatoes. Cook them for about 3 to 4 minutes until they soften and release their juices. This brings out their sweet flavor.

Making the Cream Sauce

Now, stir in 4 cups of fresh spinach. Cook it until it wilts, which takes about 2 to 3 minutes. If you like a little heat, sprinkle in ½ teaspoon of red pepper flakes. Next, pour in 1 cup of heavy cream. Lower the heat and let it simmer for 2 to 3 minutes. Gradually add ½ cup of freshly grated Parmesan cheese. Stir until it melts and the sauce becomes creamy. Taste it, then season with salt and black pepper.

Combining Pasta with Sauce

Add the cooked rigatoni to the skillet. Toss it in the creamy sauce until every piece is coated. If the sauce is too thick, use the reserved pasta water. Add it a little at a time until you reach the right consistency. This step makes your creamy rigatoni just perfect.

For the full recipe, check out the detailed instructions above.

Tips & Tricks

Perfecting the Cream Sauce

To get a creamy sauce, use heavy cream. It blends well with other ingredients. Pour it in slowly to control the thickness. Adding freshly grated Parmesan cheese is key. It melts better and adds rich flavor. Pre-packaged cheese might not give you the same result.

Adding Flavor

To boost taste, try adding fresh herbs like basil or thyme. A pinch of garlic powder or onion powder can also enhance the dish. To balance the creaminess, add a splash of lemon juice or vinegar. This will brighten the flavors and keep the dish fresh.

Presentation Suggestions

Serve creamy rigatoni in wide, shallow bowls. This gives it room to shine. Sprinkle extra Parmesan on top for a nice touch. Fresh basil leaves not only add flavor but also look great. For a pop of color, consider adding a few cherry tomatoes on top. This makes the dish visually appealing and delicious.

Variations

Protein Additions

You can easily add protein to your creamy rigatoni. Grilled chicken or shrimp works great. Just cook them separately and toss them in at the end. This adds flavor and makes the dish heartier.

If you prefer a vegetarian option, try chickpeas. They are packed with protein and add a nice texture. Simply rinse and drain a can of chickpeas, then mix them in with the pasta. This keeps your meal bright and nutritious.

Vegetable Variations

Spinach is a classic, but you can mix it up. Try kale or arugula instead. Both greens add a different flavor and texture. Just sauté them until they wilt, just like you do with spinach.

You can also add other veggies. Mushrooms and bell peppers are excellent choices. Sauté them with garlic for extra taste. This not only enhances the dish but also gives it more color.

Dietary Adjustments

If you’re looking for gluten-free options, swap the rigatoni for gluten-free pasta. Many brands offer great alternatives that taste just as good. Just follow the cooking instructions on the package.

For a vegan dish, use plant-based cream instead of heavy cream. Almond or coconut cream works well. You still get that rich, creamy texture without dairy. Try these adjustments to fit your dietary needs while enjoying a delicious meal.

For the complete recipe, check out the [Full Recipe].

Storage Info

Refrigeration Guidelines

To store leftover creamy rigatoni, let it cool down first. Place the pasta in a shallow container. Cover it tightly with a lid or plastic wrap. This helps keep it fresh. Use a container that is airtight to avoid any odors. I recommend glass or BPA-free plastic containers for best results.

Freezing Instructions

If you want to freeze creamy rigatoni, follow these steps. First, let the dish cool completely. Portion it into freezer-safe containers. Leave some space at the top for expansion. Seal the containers tightly. To thaw, move the dish to the fridge overnight. Reheat it on the stove or in the microwave for great taste.

Shelf Life

In the fridge, creamy rigatoni lasts about 3 to 4 days. In the freezer, it stays good for up to 2 months. Always check for signs of spoilage. If it smells off or has changed color, it’s best to throw it away. Enjoy your Creamy Rigatoni Delight fresh and delicious! For the complete recipe, check out the Full Recipe section.

FAQs

What can I substitute for heavy cream?

You can use several options to replace heavy cream. Here are some ideas:

– Half-and-half: A mix of milk and cream works well.

– Whole milk with butter: Combine ¾ cup of whole milk with ¼ cup of melted butter.

– Cream cheese: Soften and blend it for a creamy texture.

– Greek yogurt: Use plain Greek yogurt for a tangy taste.

These substitutes make the dish lighter while still keeping it rich and tasty.

Can I make creamy rigatoni ahead of time?

Yes, you can prepare creamy rigatoni in advance. Cook the pasta and make the sauce, then mix them together. Store it in the fridge. When ready to eat, reheat it on low heat. Add a splash of water or broth to loosen the sauce. This keeps the dish creamy without drying it out.

How do I make my pasta more flavorful?

To boost the flavor of your pasta, try these tips:

– Use fresh herbs: Basil, parsley, or thyme add a fresh taste.

– Add lemon juice: A splash brightens the dish and cuts the creaminess.

– Season well: Taste and adjust salt and pepper as needed.

– Sauté vegetables: Cook onions or peppers for added depth.

These simple steps enhance the overall flavor without much extra work.

Is creamy rigatoni a one-pot meal?

Creamy rigatoni is almost a one-pot meal. You cook the pasta and sauce in one pan, which makes cleanup easy. Just boil the pasta first, then sauté and mix everything in the same skillet. This method saves time and keeps flavors combined.

What dishes pair well with creamy rigatoni?

Creamy rigatoni pairs nicely with several sides:

– Garlic bread: Perfect for soaking up the sauce.

– Mixed greens salad: A light salad adds a fresh crunch.

– Roasted vegetables: Carrots or zucchini complement the dish.

These sides balance the creaminess and add variety to your meal. For the full recipe, check the section above.

This blog post guides you through making creamy rigatoni. We covered the main and additional ingredients. I detailed the cooking steps and tips for perfecting the cream sauce. You learned about variations to suit diets and how to store leftovers.

In conclusion, this dish is easy to customize and enjoyable for all. Experiment with flavors and ingredients to make it your own. Enjoy your cooking journey!

- 12 ounces rigatoni pasta - 2 tablespoons extra virgin olive oil - 3 cloves garlic, finely minced - 1 cup cherry tomatoes, halved - 4 cups fresh spinach, washed and dried - 1 cup heavy cream - ½ cup freshly grated Parmesan cheese - Salt and freshly ground black pepper to taste - ½ teaspoon red pepper flakes (optional) - Fresh basil leaves for garnish For this creamy rigatoni with spinach and tomato delight, I use simple yet fresh ingredients. The rigatoni pasta forms the base, and it holds the sauce beautifully. Extra virgin olive oil adds a rich flavor. Garlic gives it a nice aroma and taste that fills your kitchen. I love cherry tomatoes because they burst with sweetness. They add color and freshness to the dish. Spinach is my go-to for adding greens; it wilts down nicely and adds nutrients. Heavy cream creates that rich and creamy sauce that binds everything together. For seasoning, freshly grated Parmesan cheese is key. It melts into the sauce, making it even creamier. I add salt and black pepper to taste, and red pepper flakes bring a hint of heat if you like a little spice. Finally, fresh basil leaves not only look pretty but also add a burst of flavor. This combination of ingredients makes a simple, tasty dish that everyone will enjoy. You can find the full recipe to make this delightful meal. Bring a large pot of salted water to a rolling boil. I use about a tablespoon of salt. It makes the pasta taste better. Once the water is boiling, add the rigatoni. Cook it for about 8 to 10 minutes until it is al dente. This means it should be firm but not hard. Before draining, reserve 1 cup of that pasta water. It has the starch that helps the sauce stick. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once it’s hot, add 3 cloves of minced garlic. Sauté the garlic for about 30 seconds until it smells good. Be careful not to burn it. Next, add 1 cup of halved cherry tomatoes. Cook them for about 3 to 4 minutes until they soften and release their juices. This brings out their sweet flavor. Now, stir in 4 cups of fresh spinach. Cook it until it wilts, which takes about 2 to 3 minutes. If you like a little heat, sprinkle in ½ teaspoon of red pepper flakes. Next, pour in 1 cup of heavy cream. Lower the heat and let it simmer for 2 to 3 minutes. Gradually add ½ cup of freshly grated Parmesan cheese. Stir until it melts and the sauce becomes creamy. Taste it, then season with salt and black pepper. Add the cooked rigatoni to the skillet. Toss it in the creamy sauce until every piece is coated. If the sauce is too thick, use the reserved pasta water. Add it a little at a time until you reach the right consistency. This step makes your creamy rigatoni just perfect. For the full recipe, check out the detailed instructions above. To get a creamy sauce, use heavy cream. It blends well with other ingredients. Pour it in slowly to control the thickness. Adding freshly grated Parmesan cheese is key. It melts better and adds rich flavor. Pre-packaged cheese might not give you the same result. To boost taste, try adding fresh herbs like basil or thyme. A pinch of garlic powder or onion powder can also enhance the dish. To balance the creaminess, add a splash of lemon juice or vinegar. This will brighten the flavors and keep the dish fresh. Serve creamy rigatoni in wide, shallow bowls. This gives it room to shine. Sprinkle extra Parmesan on top for a nice touch. Fresh basil leaves not only add flavor but also look great. For a pop of color, consider adding a few cherry tomatoes on top. This makes the dish visually appealing and delicious. {{image_4}} You can easily add protein to your creamy rigatoni. Grilled chicken or shrimp works great. Just cook them separately and toss them in at the end. This adds flavor and makes the dish heartier. If you prefer a vegetarian option, try chickpeas. They are packed with protein and add a nice texture. Simply rinse and drain a can of chickpeas, then mix them in with the pasta. This keeps your meal bright and nutritious. Spinach is a classic, but you can mix it up. Try kale or arugula instead. Both greens add a different flavor and texture. Just sauté them until they wilt, just like you do with spinach. You can also add other veggies. Mushrooms and bell peppers are excellent choices. Sauté them with garlic for extra taste. This not only enhances the dish but also gives it more color. If you're looking for gluten-free options, swap the rigatoni for gluten-free pasta. Many brands offer great alternatives that taste just as good. Just follow the cooking instructions on the package. For a vegan dish, use plant-based cream instead of heavy cream. Almond or coconut cream works well. You still get that rich, creamy texture without dairy. Try these adjustments to fit your dietary needs while enjoying a delicious meal. For the complete recipe, check out the [Full Recipe]. To store leftover creamy rigatoni, let it cool down first. Place the pasta in a shallow container. Cover it tightly with a lid or plastic wrap. This helps keep it fresh. Use a container that is airtight to avoid any odors. I recommend glass or BPA-free plastic containers for best results. If you want to freeze creamy rigatoni, follow these steps. First, let the dish cool completely. Portion it into freezer-safe containers. Leave some space at the top for expansion. Seal the containers tightly. To thaw, move the dish to the fridge overnight. Reheat it on the stove or in the microwave for great taste. In the fridge, creamy rigatoni lasts about 3 to 4 days. In the freezer, it stays good for up to 2 months. Always check for signs of spoilage. If it smells off or has changed color, it’s best to throw it away. Enjoy your Creamy Rigatoni Delight fresh and delicious! For the complete recipe, check out the Full Recipe section. You can use several options to replace heavy cream. Here are some ideas: - Half-and-half: A mix of milk and cream works well. - Whole milk with butter: Combine ¾ cup of whole milk with ¼ cup of melted butter. - Cream cheese: Soften and blend it for a creamy texture. - Greek yogurt: Use plain Greek yogurt for a tangy taste. These substitutes make the dish lighter while still keeping it rich and tasty. Yes, you can prepare creamy rigatoni in advance. Cook the pasta and make the sauce, then mix them together. Store it in the fridge. When ready to eat, reheat it on low heat. Add a splash of water or broth to loosen the sauce. This keeps the dish creamy without drying it out. To boost the flavor of your pasta, try these tips: - Use fresh herbs: Basil, parsley, or thyme add a fresh taste. - Add lemon juice: A splash brightens the dish and cuts the creaminess. - Season well: Taste and adjust salt and pepper as needed. - Sauté vegetables: Cook onions or peppers for added depth. These simple steps enhance the overall flavor without much extra work. Creamy rigatoni is almost a one-pot meal. You cook the pasta and sauce in one pan, which makes cleanup easy. Just boil the pasta first, then sauté and mix everything in the same skillet. This method saves time and keeps flavors combined. Creamy rigatoni pairs nicely with several sides: - Garlic bread: Perfect for soaking up the sauce. - Mixed greens salad: A light salad adds a fresh crunch. - Roasted vegetables: Carrots or zucchini complement the dish. These sides balance the creaminess and add variety to your meal. For the full recipe, check the section above. This blog post guides you through making creamy rigatoni. We covered the main and additional ingredients. I detailed the cooking steps and tips for perfecting the cream sauce. You learned about variations to suit diets and how to store leftovers. In conclusion, this dish is easy to customize and enjoyable for all. Experiment with flavors and ingredients to make it your own. Enjoy your cooking journey!

Creamy Rigatoni with Spinach and Tomato

Indulge in this creamy rigatoni delight that's sure to impress! With tender pasta, fresh spinach, and rich flavors from garlic and cherry tomatoes, this dish is a perfect weeknight meal in just 30 minutes. Follow our simple steps to create a silky cream sauce that will coat each rigatoni beautifully. Click through to explore the full recipe and elevate your dinner game with this delicious and comforting dish!
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Ingredients
  

12 ounces rigatoni pasta

2 tablespoons extra virgin olive oil

3 cloves garlic, finely minced

1 cup cherry tomatoes, halved

4 cups fresh spinach, washed and dried

1 cup heavy cream

½ cup freshly grated Parmesan cheese

Salt and freshly ground black pepper to taste

½ teaspoon red pepper flakes (optional for extra heat)

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to the package instructions until al dente, typically 8-10 minutes. Before draining, be sure to reserve 1 cup of the starchy pasta water. Drain the rigatoni and set it aside.

    Sauté Garlic and Tomatoes: In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for approximately 30 seconds, or until it's fragrant and golden, taking care not to burn it. Next, add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until the tomatoes are softened and start to release their juices.

      Add Spinach: Stir in the fresh spinach and cook until it wilts down, which should take about 2-3 minutes. If you enjoy a bit of heat, sprinkle in the red pepper flakes at this stage, stirring to combine.

        Create the Cream Sauce: Reduce the heat to low, then pour in the heavy cream. Gently stir to blend the ingredients and allow the mixture to simmer for 2-3 minutes. Gradually add the freshly grated Parmesan cheese, stirring continuously until it's melted and the sauce becomes creamy. Taste and season the sauce with salt and freshly ground black pepper as needed.

          Combine Pasta and Sauce: Add the cooked rigatoni to the skillet, tossing the pasta in the creamy sauce to ensure all pieces are well coated. If the sauce appears too thick, incorporate some of the reserved pasta water a little at a time until you reach your preferred consistency.

            Serve: Remove the skillet from the heat and let the dish rest for about a minute. Serve immediately in warm bowls, garnishing with fresh basil leaves for an added burst of freshness and flavor.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve in wide, shallow bowls, featuring a generous sprinkle of extra Parmesan cheese on top and a few fresh basil leaves for a vibrant and appetizing touch.

                  WANT TO SAVE THIS RECIPE?