Creamy Spinach Doodles

My family joined a CSA (community supported agriculture) this year, so we have a small share at an organic farm just north of here in Perry County. Every Tuesday, we get a box full of goodies, and it's always a surprise as to exactly what will be in season and available. So, I especially appreciate that each box also includes several recipes that incorporate at least some of the ingredients provided in the box.

Last Tuesday our box contained lots of greens -- yummy lettuces and spinach. There was also a recipe for a pasta that incorporated spinach that I thought my husband and I would enjoy, as well as our 10-month old. It was delicious! He's actually warming up the leftovers as I type!

What you need:
1 lb. fusilli pasta, cooked al dente (I used whole wheat penne simply because I didn't have fusilli.)
1 bunch of spinach, chopped fine
2-3 cloves of garlic, minced, plus 1 tbsp. spring onion minced (omitted the onion)
1 cup half and half
1/4 cup grated carrot (could add more)
1/4 tsp. each salt and pepper, freshly ground
1 cup shredded cheddar cheese or 1/2 cup parmesan (I used cheddar but would consider using BOTH next time. Yep, I'm just that crazy!.

What to do:
Cook the pasta and drain. In the same pot you cooked the pasta in, melt 1/4 cup butter, add the garlic and onion, and cook five minutes on low. Add the spinach and carrots and stir often over high heat until just wilted. Add the salt and pepper. Toss with the pasta. Turn heat to very low, add the half and half and cheese; stir until warm. Serve hot.