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Spinach Pasta

Cook Time
15 minutes
33 g
Total Fat
39 g
Saturated Fat
14 g
38 g
Dietary Fiber
4 g


  • 1/2 lb fusilli pasta
  • 1 pinch Kosher salt
  • 8 tbsp extra virgin olive oil
  • 1 lb tomatoes
  • 10 oz spinach
  • 1 lb mozzarella
  • 1 clove garlic
  • 1 pinch salt and pepper
  • 1 tsp grated Parmesan
  • 1 cup basil leaves
  • 2 tbsp red wine vinegar


  1. Cook fusilli pasta according to package directions. Add a pinch of Kosher salt and a splash of extra virgin olive oil to keep the pasta from sticking. Drain cooked pasta.
  2. Dice all but two tomatoes and slice mozzarella.
  3. In a skillet, sauté 10 ounces of spinach in a tablespoon of extra virgin olive oil.
  4. Dice the remaining tomatoes and combine with cheese, 6 tablespoons of extra virgin olive oil, diced garlic, and a pinch of salt and pepper (to taste) in a food processor.
  5. Pulse until smooth.
  6. Top pasta with dressing, Parmesan cheese, and basil leaves, and serve.

Tags: Dinner, Cooking, Recipes, Food, Lunch

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