Spinach, Tomato, Garlic Pasta
"Submitted by Judy"
Serves | Prep Time | Cook TimeWhy I Love This Recipe
Honestly I have no idea how much of anything for this. I just use what looks right. Once you get the amounts to your liking it is easy and delicious.
If you don't have Rotel, or want it more fresh-like, use grape tomatoes at the end instead.
Try it with artichoke hearts too for extra yum!
Ingredients You'll Need
Penne, ravioli, or your favorite pasta
Olive oil
Crushed red pepper
1 large garlic clove, minced
1 can Rotel (diced tomatoes with green chiles) OR grape tomatoes, halved
Ground black pepper
Spinach
Parmesan cheese
Directions
Bring a large saucepan of water to a boil. Add pasta; cook until al dente.
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add red pepper and garlic; sauté 30 seconds. Add rotel (if using), salt, and black pepper; stirring occasionally.
Add pasta and stir in spinach, simmer about 2 minutes or until greens wilt. top with Parmesan cheese.
Serve immediately.
