Tomato Spinach Pasta
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 1x
Ingredients
Scale
- 2 1/2 cups penne pasta, ziti, or mostaccioli
- 1 medium onion, thinly sliced
- 1 tablespoon olive oil
- 1 quart-sized jar bruschetta OR:
- 2 cloves garlic, minced
- 4–6 medium tomatoes, seeded and coarsely chopped (about 3 cups)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 3 cups baby spinach or arugula
- 1/4 cup toasted almonds or pine nuts
- 2 tablespoons Gorgonzola or feta cheese
Instructions
- Cook pasta according to package directions. Drain; keep warm.
- Meanwhile, in a large skillet cook onion and garlic in hot oil over medium heat until onion is tender.
- Add tomatoes, salt, black pepper and red pepper. (If using bruschetta, saute the onions in oil and add jar of bruschetta and red pepper flakes.)
- Cook and stir over medium-high heat about 2 minutes or until the tomatoes are warm and release some of their juices (be careful not to overcook–the tomatoes should taste fresh and not saucy).
- Stir in spinach; heat just until the greens are wilted.
- To serve, top pasta with tomato mixture; sprinkle with toasted almonds and cheese.