Pasta with Fresh Spinach and Cherry Tomatoes
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. pasta | May use whole grain |
| 3 tablespoons extra-virgin olive oil | |
| 2 cloves minced garlic | |
| 1 bag(s) (10 oz.) fresh spinach | Washed, thick stems removed, leaves torn into bite-sized pieces. |
| ½ teaspoon each of salt and pepper | |
| 1 pint cherry tomatoes | Washed and halved or quartered if large. |
| ½ cup pine nuts or slivered almonds, toasted | |
| ¾ cup reduced fat Parmesan cheese | Shredded |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook the pasta according to package directions. | Cook until internal temperature reaches 135°F. |
| 2 | Drain the pasta and return it to the pot. | |
| 3 | Meanwhile, heat 1 tablespoon oil in a large skillet over medium | |
| 4 | Add half the garlic and cook, stirring, for 1 minute. | |
| 5 | Add half the spinach and ¼ tsp. each salt and pepper and cook until spinach begins to wilt, 1 to 2 minutes. | |
| 6 | Add the remaining spinach and cook until beginning to wilt, 1 to 2 minutes; transfer to a plate. | |
| 7 | Add the remaining 3-tablespoon oil and garlic to the skillet and cook, stirring, until garlic is golden brown. | |
| 8 | Add the tomatoes and ¼ tsp. each salt and pepper and cook until the tomatoes begin to soften, 1 to 2 minutes. | |
| 9 | Add the tomatoes, spinach, nuts and cheese to the pasta and toss to combine. Serve immediately or chill. |
Posted in Side Dish, Starch Side Recipes
