A few weeks ago, I treated myself to my very first Le Creuset. We just happened to be at the mall and were forced to go into Williams Sonoma (HA!) and there was by chance a sale on Le Creusets. The sale part was the coincidence, actually. It was something like a $300 pot, marked down to $200. When we got to the register we ended up only paying $91 (granted that was with a $40 gift card that I had been saving, but still $131 isn’t too shabby for a $300 pot)!

Winner, winner…pasta dinner!

When we got home, I basically grabbed all of the Italian type vegetables and noodles that I had on hand and made our first meal in the Le Creuset. It’s beautiful (and delicious), if I do say so myself. The color of the pot, really makes not-so-exciting dishes really come to life in a photograph!

So, tell me, do you have any Le Creusets? If so, which one(s)? I’m officially hooked and need more. 😉

And if you were wondering this is the 6 3/4 quart Round Wide French Oven. Love it!

Quicky & Creamy Italian Pasta

Ingredients

• 2 cups whole wheat gnocchi pasta, cooked according to packaged instructions
• 1 tablespoon olive oil
• 1 cup sliced baby portabella mushrooms
• 1 cup fresh baby spinach
• 1 tablespoon pesto
• 1 cup marinara sauce
• 2 tablespoons roasted red pepper Dannon Oikos Dip (or non-fat plain greek yogurt)
• 1 cup grape tomatoes

How-To

1. In a large pot, over medium heat, sauté the mushrooms in the olive oil. Once almost tender, add in the spinach and pesto.
2. Add in the remaining ingredients to the pasta and stir until combined.
3. Add in the pasta and serve.

This post contains affiliate links. I did not receive any compensation for this post and it is in no way sponsored by Le Creuset. I purchased their product by myself. Please read my disclosure policy for further information.