Too much pepper? Here's whatcha do! I should have listened to my instinct when it told me not to put the full amount of pepper in and to just begin with half that amount and taste it. The pepper ended up overpowering every other flavor in the dish. I saved the dish by making a cream sauce consisting of 2 tablespoons butter, 1/2 cup cream cheese, 1/4 cup milk, 1/2 tsp salt, and 1/2 tsp parsley. I melted them all together, adding the milk slowly, until it was a nice, thick cream. Then I reheated the pasta in the pan and stirred in the cream sauce. Voila! Another tip: Definitely increase the spinach by about a cup. I gave this recipe four stars despite the pepper problem because I should have known better to begin with.
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