Tomato and Spinach Pasta Toss

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PREP TIME

10 min

Makes

7 cups (1.75 L), for 4 servings

* PLUS Cooking time: 12 minutes

Ingredients

  • 1/2 500-g pkg rigatoni, penne or fusilli pasta
  • 3 large tomatoes
  • 1 small onion
  • 1 garlic clove
  • 1 cup tomato sauce
  • 1 pinch dried basil
  • 1 pinch dried oregano
  • 3 cups baby spinach
  • 1/2 cup grated parmesan

Instructions

  • Bring a large saucepan of water to a boil. Add pasta. Cook until al dente, 8 to 12 min. Meanwhile, coarsely chop tomatoes and onion. Mince garlic.
  • Lightly oil a large, wide saucepan and set over medium heat. When hot, add onion and garlic. Stir often until onion starts to soften, about 3 min. Add pasta sauce and tomatoes. Cook, uncovered, stirring frequently, until tomatoes start to break down, 4 to 6 min. Taste, then add herbs, if needed. If pasta has not finished cooking, reduce heat to low to keep sauce warm.
  • When pasta is cooked, drain well. Stir into sauce until evenly coated. Add spinach and stir just until wilted, 1 min. Spoon into bowls. Sprinkle with Parmesan.

Nutrition (per serving)

  • Calories
  • 354,
  • Protein
  • 15.8 g,
  • Carbohydrates
  • 57.1 g,
  • Fat
  • 7.7 g,
  • Fibre
  • 6.4 g,
  • Sodium
  • 533 mg.

Tart up store-bought pasta sauce with the addition of field-fresh tomatoes and spinach.

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