Pasta with Fresh Spinach and Cherry Tomatoes

Portion Size: ½ cup

Ingredients:     Yields: 8 servings

IngredientsNotes:
1 lb. pastaMay use whole grain
3 tablespoons extra-virgin olive oil 
2 cloves minced garlic 
1 bag(s) (10 oz.) fresh spinachWashed, thick stems removed, leaves torn into bite-sized pieces.
½ teaspoon each of salt and pepper 
 1 pint cherry tomatoesWashed and halved or quartered if large.
½ cup pine nuts or slivered almonds, toasted 
¾ cup reduced fat Parmesan cheeseShredded

Directions:

Steps:Directions:Critical Control Point /Quality Assurance
1Cook the pasta according to package directions.Cook until internal temperature reaches 135°F.
2Drain the pasta and return it to the pot. 
3Meanwhile, heat 1 tablespoon oil in a large skillet over medium 
4Add half the garlic and cook, stirring, for 1 minute. 
5Add half the spinach and ¼ tsp. each salt and pepper and cook until spinach begins to wilt, 1 to 2 minutes. 
6Add the remaining spinach and cook until beginning to wilt, 1 to 2 minutes; transfer to a plate. 
7Add the remaining 3-tablespoon oil and garlic to the skillet and cook, stirring, until garlic is golden brown. 
8Add the tomatoes and ¼ tsp. each salt and pepper and cook until the tomatoes begin to soften, 1 to 2 minutes. 
9Add the tomatoes, spinach, nuts and cheese to the pasta and toss to combine. Serve immediately or chill. 

Jacqueline Larson M.S., R.D.N. and Associates