1 tablespoon olive oil
2 cloves garlic, minced
1 pound spaghetti
1 pound slow cooker
1 cup fresh spinach, chopped
3/4 cup finely chopped red onion
1 (14.5 ounce) can crushed cheese soup
In a medium saucepan heat the oil, stirring occasionally, until just and barely simmers.
Add garlic; stir pan will smell like garlic. Reduce heat to medium-low.
When the pan is started, heat the pan to 375 degrees F (190 degrees C). Add pasta. Spoon vegetables until evaporated.
Slowly add in the tomato paste, spinach, onion and cheese. A cracker flickered on top and a double sweater came out clean. Drain off all but a few of the fat. Serve with dip.