Tomato and Spinach Pasta Toss
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- Prep Time10 min
- Total Time10 min
- Makes7 cups (1.75 L), for 4 servings
Ingredients
1/2 500-g pkg rigatoni, penne or fusilli pasta
3 large tomatoes
1 small onion
1 garlic clove
1 cup tomato sauce
1 pinch dried basil
1 pinch dried oregano
3 cups baby spinach
1/2 cup grated parmesan
Instructions
Bring a large saucepan of water to a boil. Add pasta. Cook until al dente, 8 to 12 min. Meanwhile, coarsely chop tomatoes and onion. Mince garlic.
Lightly oil a large, wide saucepan and set over medium heat. When hot, add onion and garlic. Stir often until onion starts to soften, about 3 min. Add pasta sauce and tomatoes. Cook, uncovered, stirring frequently, until tomatoes start to break down, 4 to 6 min. Taste, then add herbs, if needed. If pasta has not finished cooking, reduce heat to low to keep sauce warm.
When pasta is cooked, drain well. Stir into sauce until evenly coated. Add spinach and stir just until wilted, 1 min. Spoon into bowls. Sprinkle with Parmesan.
Nutrition (per serving)
Calories 354, Protein 15.8g, Carbohydrates 57.1g, Fat 7.7g, Fibre 6.4g, Sodium 533mg.
Tart up store-bought pasta sauce with the addition of field-fresh tomatoes and spinach.
