Great Recipe Submission from Greg Schrand

Recipe Submission - Greg's finished dish

Recipe Submission from Subscribers – We are making a recipe from a subscriber submission, My friend Greg Schrand from Cincinnati. Greg is a retired school teacher, and a pretty darn good cook.

Greg and I worked on some political campaigns in Cincinnati a few years ago. I was happy to get recipe and video via e-mail.

Greg's Recipe Submission Video

I wanted to recreate his recipe. This is the result of his recipe submission…

Greg Schrand Recipe

Subscriber Recipe Submission

We are making a recipe from a subscriber submission. I was happy to get this recipe and video via e-mail. I wanted to recreate his recipe. This is the result….
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Pasta, Vegetarian
Keyword: Pesto, Vegetarian
Servings: 2
Calories: 384kcal


  • 1 onion chopped
  • 1 red pepper chopped
  • 2 tbsp Minced garlic
  • Sun dried tomatoes w/herbs
  • Salt & Pepper to taste
  • 1 small can pitted black olives cut in half
  • White wine to deglaze pan
  • 1 bag baby spinach
  • Rotini pasta ½ box
  • Small Jar Pesto
  • 2 tbsp Cream


  • Prepare rotini pasta
  • Sauté the onions
  • Add red pepper, sun dried tomatoes and garlic
  • Salt & Pepper to taste
  • One small can pitted black olives, cut in half
  • Add White wine to deglaze pan
  • Add 1 bag spinach, wilt in pan
  • For pasta sauce combine jar of pesto with some cream
  • Red wine to compliment the meal



This recipe was submitted by Greg Schrand from Cincinnati, OH


Serving: 2cup | Calories: 384kcal | Carbohydrates: 28.6g | Protein: 11.27g | Fat: 25.66g | Saturated Fat: 4.5g | Polyunsaturated Fat: 6.2g | Monounsaturated Fat: 12.6g | Cholesterol: 10mg | Sodium: 179mg | Potassium: 170mg | Fiber: 2.4g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1.1mg | Calcium: 160mg | Iron: 2.4mg
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