Author Notes
This simple and delicious dish was created obviously during summer time using our own home grown plump tomatoes! —JennT1981
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Ingredients
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6 ounces
angel hair pasta
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8 cups
water, for boiling
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1 tablespoon
olive oil
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10 ounces
frozen spinach, thawed and squeezed dry
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2
cloves garlic, minced
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1/8 teaspoon
freshly ground nutmeg
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1/8 teaspoon
red pepper flake
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1 pinch
salt, to taste
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1 pinch
pepper, to taste
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2 tablespoons
unsalted butter
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1/2 cup
cherry tomatoes, cut in half
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1/2 cup
sungold heirloom tomatoes, cut in half
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1/4 cup
freshly grated parmesan cheese
Directions
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Bring a large pot of salted water to a boil and add pasta.
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Cook just until tender, about 8 to 10 minutes.
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Drain and transfer to a large serving bowl.
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In the meantime heat oil over medium in a small skillet and add spinach.
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Cook for 1 to 2 minutes before adding garlic, nutmeg, red pepper flake, salt and pepper.
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Cook another 2 to 3 minutes then remove from heat and set aside.
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Gently toss spinach mixture throughout pasta until evenly distributed.
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Next add butter and tomatoes; toss to coat and mix evenly. Garnish with parmesan and serve
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