Spinach Pasta

Debbie Martell October 28, 2009

Ingredients

• 1/2 lb fusilli pasta
• 1 pinch Kosher salt
• 10 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

Preparation

1. Cook 1/2 pound of fusilli pasta according to package directions. Add a pinch of salt and a splash of extra virgin olive oil to keep the pasta from sticking. Drain cooked pasta.
2. Dice 1 pound of tomatoes and slice 1 pound of mozzarella.
3. In a skillet, saute 10 ounces of spinach leaves in 1 tablespoon of olive oil.
4. Combine cheese, tomatoes, and spinach in a bowl, and add pasta.
5. In a food processor, combine 2 diced tomatoes, 6 tablespoons of extra virgin olive oil, 1 clove of garlic (diced), and a pinch of salt and pepper (to taste). Pulse until smooth.
6. Pour dressing over the pasta, top with 1 teaspoon of grated Parmesan and 1 cup basil leaves, and serve.

Tags: Food, Dinner, Cooking, Recipes, Lunch

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