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