Wednesday, July 9, 2014
Pasta with Seared Tomatoes, Spinach and Mozzarella
This pasta dish is yummilicious and very light on the preparation muss and fuss, too!
8 oz. whole grain spaghetti or pasta of your choice, cooked according to package directions and drained
1 cup grape tomatoes, cut into halves
3 tbsp. olive oil
1/4 tsp. crushed red pepper
3 cloves garlic, minced
29 oz. tomato puree
4 cups fresh baby spinach
Mozzarella pearls at room temperature
Ground black pepper
Heat a large skillet over medium-high heat and coat with cooking spray.
Cook tomato halves in skillet for 2 minutes or until seared. Remove from heat and set aside.
Reduce heat to low. Add olive oil to skillet. Add red pepper and garlic and cook for 2 minutes, stirring occasionally.
Add tomato puree and simmer for 8 minutes.
Remove skillet from heat. Add tomatoes, spinach and pasta. Toss until spinach wilts.
Divide pasta among serving bowls and add desired amount of mozzarella pearls to each serving.
Season with ground black pepper.
Approximately 4 servings.