Herbed pasta with spinach
4
- Prep Time5 mins
- Total Time5 mins
- Makes2 to 3 servings
James Tse
Ingredients
2 cups rigatoni pasta
540-mL can stewed tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
1 pinch of hot-red-chili flakes
1 cup crumbled goat cheese
3 cups baby spinach
Instructions
If you like your pasta saucy, use only 11/2 cups (375 mL) pasta; otherwise, use the whole 2 cups (500 mL). Cook pasta following package directions.
Meanwhile, pour tomatoes with juices into a large, wide frying pan and set over medium-high heat. Add seasonings. Boil, uncovered and stirring often, to develop flavours, about 3 min. Reduce heat to low. Simmer, uncovered, stirring occasionally, while pasta cooks.
When pasta is cooked, scoop out and save about 1/4 cup (50 mL) pasta water, then drain pasta. Stir pasta into tomato mixture along with half the cheese. If sauce is thicker than you like, mix in the pasta water, 1 tbsp (15 mL) at a time. Stir in spinach. Serve with remaining cheese sprinkled overtop.
Nutrition (per serving)
Calories 470, Protein 21g, Carbohydrates 70g, Fat 12g, Fibre 6g, Sodium 861mg.
A can of stewed tomatoes and a few pinches of herbs do most of the work in this knockout dish. With just a quick simmer, you can have dinner ready in almost no time.