Spaghetti With Baby Spinach And Tomatoes

Published By :-Junior Chef     Author :- Junior Chef    Published Date :- 3 May, 2013

Spaghetti With Baby Spinach And Tomatoes
prepTime cookTime
10 minutes 10 minutes
Serves rating
4 portions
Spaghetti With Baby Spinach And Tomatoes
  • 4.00 / 5 5
16 votes, 4.0 avg. rating (80% score)

Summary

Spaghetti With Baby Spinach And Tomatoes

Ingredients

  • Baby spinach leaves, stemmed    :- 4 cups / 125 grams
  • Extra-virgin olive oil    :- 3 tablespoons / 45 ml
  • Garlic cloves, minced    :- 2 medium / 10 grams
  • Tomatoes ripe, cored and cut into 1/2-inch cubes    :- 3 medium / 225 grams
  • Kosher salt
  • Spaghetti     :- 450 grams

Garnish

  • Basil Leaves
  • Parmesan cheese

Preparation

  1. Cook the pasta according to the directions on the package or See the basic preparation COOKING PASTA.
  2. Wash and dry the baby spinach. Slice the leaves crosswise into thin strips, and set them aside in a bowl large enough to hold the spaghetti.
  3. In a large skillet, heat the oil to medium heat. Add the garlic, and sauté until golden, about 2 minutes. Add the tomatoes and salt and cook, stirring occasionally, just until the tomatoes are heated through, about 2 minutes.
  4. Toss the cooked pasta and tomato sauce with the baby spinach, mixing until the baby spinach wilts. Divide among individual bowls, and serve immediately.
Spaghetti With Baby Spinach And Tomatoes
Print

Recipe type: Pasta
Cuisine: World, American, Indian, Continental, Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Juniorchef-Spaghetti With Baby Spinach And Tomatoes
Ingredients
  • Baby spinach leaves, stemmed    :- 4 cups / 125 grams
  • Extra-virgin olive oil    :- 3 tablespoons / 45 ml
  • Garlic cloves, minced    :- 2 medium / 10 grams
  • Tomatoes ripe, cored and cut into ½-inch cubes    :- 3 medium / 225 grams
  • Kosher salt
  • Spaghetti     :- 450 grams
  • Garnish
  • Basil Leaves
  • Parmesan cheese
Instructions
  1. Preparation
  2. Cook the pasta according to the directions on the package or
  3. See the basic preparation COOKING PASTA.
  4. Wash and dry the baby spinach. Slice the leaves crosswise into thin strips, and set them aside in a bowl large enough to hold the spaghetti.
  5. In a large skillet, heat the oil to medium heat. Add the garlic, and sauté until golden, about 2 minutes. Add the tomatoes and salt and cook, stirring occasionally, just until the tomatoes are heated through, about 2 minutes.
  6. Toss the cooked pasta and tomato sauce with the baby spinach, mixing until the baby spinach wilts. Divide among individual bowls, and serve immediately.

 

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