Pasta with Spinach, Tomatoes and Bocconcini

I found this amazing recipe from an issue of Canadian Living.  It’s is super easy to make and surprisingly filling.  Make this a standard for meatless Mondays. Adjust the amount of red pepper flakes according to your heat tolerance.  This amount gives just a little bit of zing.

Serves 1/4

Pasta with Spinach, Tomatoes and Bocconcini
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Ingredients

  • 5 cups fusilli pasta
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 1 clove garlic, minced
  • 2 cups cherry tomatoes
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp red pepper flakes
  • 4 cups baby spinach
  • 1 cup mini bocconcini

Instructions

  1. Cook pasta in a large pot of salted boiling water until fork tender. Drain, reserving 1/2 cup of the cooking water.
  2. In a large skillet over med-high cook the onion and garlic with the oil until soft.
  3. Add the tomatoes.
  4. Stir in the salt, pepper, and pepper flakes.
  5. Cook until the tomatoes begin to split open.
  6. Add the spinach, cooked pasta and reserved liquid.
  7. Add the cheese.
  8. Cook until the spinach begins to wilt and the cheese starts to melt.
Recipe Type: Main Dishes
7.6.4
174

Cook pasta in a large pot of salted boiling water until fork tender. Drain, reserving 1/2 cup of the cooking water.

In a large skillet over med-high cook the onion and garlic with the oil until soft.

Add the tomatoes.

Stir in the salt, pepper, and pepper flakes.

Cook until the tomatoes begin to split open.

Add the spinach, cooked pasta and reserved liquid.

Add the cheese.

Cook until the spinach begins to wilt and the cheese starts to melt.

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