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Tomato and Spinach Pasta Toss

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  • Prep Time10 mins
  • Total Time10 mins
  • Makes7 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 15.8g, Carbohydrates 57.1g, Fat 7.7g, Fibre 6.4g, Sodium 533mg.

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

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