Spinach and Summer Tomato Pasta

March 12, 2010
0 Ratings
  • Serves 2-4
Author Notes

This simple and delicious dish was created obviously during summer time using our own home grown plump tomatoes! —JennT1981

What You'll Need
  • 6 ounces angel hair pasta
  • 8 cups water, for boiling
  • 1 tablespoon olive oil
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 2 cloves garlic, minced
  • 1/8 teaspoon freshly ground nutmeg
  • 1/8 teaspoon red pepper flake
  • 1 pinch salt, to taste
  • 1 pinch pepper, to taste
  • 2 tablespoons unsalted butter
  • 1/2 cup cherry tomatoes, cut in half
  • 1/2 cup sungold heirloom tomatoes, cut in half
  • 1/4 cup freshly grated parmesan cheese
  1. Bring a large pot of salted water to a boil and add pasta.
  2. Cook just until tender, about 8 to 10 minutes.
  3. Drain and transfer to a large serving bowl.
  4. In the meantime heat oil over medium in a small skillet and add spinach.
  5. Cook for 1 to 2 minutes before adding garlic, nutmeg, red pepper flake, salt and pepper.
  6. Cook another 2 to 3 minutes then remove from heat and set aside.
  7. Gently toss spinach mixture throughout pasta until evenly distributed.
  8. Next add butter and tomatoes; toss to coat and mix evenly. Garnish with parmesan and serve

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