Tuesday, April 29, 2014

Spinach & Tomato Fusilli

This is great for a Girls' Night In or Meatless Monday!


-3/4 lb. whole wheat fusilli pasta
-1/4 cup extra virgin olive oil
-2 cloves of garlic- minced
-1 pint grape or cherry tomatoes- sliced in half
-1 bag of baby spinach
-1 lemon
-1/2-3/4 cup of grated parmesan cheese

Cook pasta al dente according to package directions.  Reserve a 1/4 cup of startchy pasta water before you drain the pasta. In a large skillet or pot heat olive oil on medium heat.  Add minced garlic. Heat for 1-2 minutes. Add halved tomatoes.  Cook for two minutes.  Add spinach.  Stir constantly. Cook until spinach is completely wilted.  Add the juice of one lemon and reserved pasta water. Remove from heat. Add cooked pasta and stir until combined. Add grated parmesan.  Serve with extra parm and lemon if you like.

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