This Cherry Tomato with Spinach Pasta recipe goes great with grilled chicken, pork, beef, or seafood, too. Some people consider this a summer recipe. However, cherry and grape tomatoes are widely available. So, you can make this recipe any time of year.
Did You Know? The largest tomato ever grown was 7.75 pounds. See Giant Veggies
12 ounces rotini pasta
4 Tablespoons extra virgin olive oil
2 garlic cloves, minced
pinch of crushed red pepper
1/2 pound spinach, center stem removed, torn into bite-sized pieces
1/2 teaspoon salt
1/2 teaspoon black pepper
1-pint cherry or grape tomatoes
1/2 cup shredded parmesan cheese
Cook pasta in boiling water until “al Dente”.
Drain pasta, reserving 1/2 cup of cooking liquid.
Return pasta to the pot.
In a large skillet, heat oil in a skillet over medium heat.
Sauté garlic and crushed red pepper for 1 minute.
Add cherry tomatoes, 1/4 teaspoon each of salt and pepper. Cook tomatoes until softened.
Add spinach and remaining salt and pepper. Cook 1 to 2 minutes, until the spinach, begins to wilt.
Add pasta and reserved cooking liquid. Stir to mix together.
Stir in shredded parmesan cheese.
Remove from heat, and serve hot.
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