PASTA ROSA VERDE
This pasta makes a beautiful presentation with the fresh tomatoes and baby spinach. The name means red and green pasta, and it's appropriate. I got this from my mother-in-law in an e-mail, but I have no clue where she found it. Easy to make, great dish for a week night when you don't really feel like cooking an involved meal, but you still want to eat something a little classy.
Provided by I Cook Therefore I
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- Heat oil over medium heat and saute onions and garlic until soft.
- Add tomatoes and heat until they start to release their liquid.
- Add the spinach and cook until just wilted, add the salt and pepper to taste and stir in.
- With a slotted spoon, scoop the sauce into a bowl, discarding any excess liquid.
- Serve over the pasta and top with toasted pine nuts and crumbled cheese to taste.
- Note: I thought this was pretty good with the gorgonzola but it's a little strong. It would be just as good with romano or parmesan.
- Enjoy!
Nutrition Facts : Calories 536.7, Fat 11.9, SaturatedFat 1.3, Sodium 28.8, Carbohydrate 101.3, Fiber 15.2, Sugar 5.2, Protein 11.8
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