Lunch: Spinach and Tomato Pasta

Spinach and Tomato Pasta, Feb 2014

This recipe includes superfoods such as:

Spinach

Ingredients

8 ounces whole-wheat spaghetti pasta, uncooked
2 tablespoons olive oil
8 cups baby spinach
1 cup grape tomatoes, cut in half
2 cloves garlic, minced
¼ teaspoon ground black pepper
1 tablespoon balsamic vinegar
3 tablespoons freshly grated Parmesan

Instructions

Cook the pasta according to the package directions, omitting any salt. Drain.
While the pasta is cooking, place a large nonstick skillet over medium-high heat. Once the skillet is hot, add the oil and spinach and sauté for about 3-4 minutes, until wilted. Add the tomatoes and cook for 3 minutes. Add the garlic and sauté for 30 an additional seconds.
Add the cooked pasta to the pan with spinach and tomatoes, and add the remaining ingredients. Cook for 1 minute and toss to incorporate.

MAKE IT GLUTEN-FREE: If you need this recipe gluten-free, substitute gluten-free pasta for regular, and confirm all other ingredients are gluten-free.

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