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Spinach, Tomato, Garlic Pasta


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"Submitted by Judy"

Serves | Prep Time | Cook Time

Why 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.


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