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Thursday, 14 November 2013

Spinach & Grape Tomato Pasta

This is just a simple, but filling meal for those weekdays when you're short on time.  The nice organic grape tomatoes were at the grocery store, and combining that with organic baby spinach seemed like a great way to add some good veggies to our evening meal.  It's hard to show in a picture, but the grated parmesan melted right into the dish. Yum!  It was delicious, and we'll definitely be having this quick and easy meal again. Enjoy!

Freshly tossed pasta - ready to eat! 

Spinach & Grape Tomato Pasta
Serves 4

Boil a large pot of water for your gluten-free pasta.  Cook pasta according to package.  (I used a 4 grain gluten-free spaghetti pasta here)

As soon as you put water on to boil, begin making your sauce as follows:

Heat in a large frying pan over medium heat:
2 Tbsp olive oil

Add and cook 1-2 minutes:
1 Tbsp minced garlic

Add and cook until just starting to wilt:
2 big handfuls baby spinach, sliced (I used about half a bag - this recipe is forgiving, so use more/less as you like.  To slice spinach, bunch together and slice through with a knife, like you would with fresh herbs)

Add and mix in:
1/2 - 3/4 cup grape tomatoes, sliced in half

Cook, stirring, until spinach is nicely wilted.  Then cook another 1-2 minutes. 

Add 1/2 jar of your favorite pasta sauce.  (I love the Classico 4 cheese sauce in this recipe).   Let simmer 5-10 minutes, while your pasta is cooking. 

Remove from heat.  Mix in:
1/4 - 1/2 cup grated parmesan. 

Toss pasta with sauce (make sure you rinse your GF pasta to remove excess salt)
Serve and Enjoy!

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