Fire-Roasted Tomato and Spinach Pasta

How to cook Fire-Roasted Tomato and Spinach Pasta

Ingredients: 6 ounces linguine pasta 1 tablespoon olive unguent 3 cloves garlic, minced 1 (14.5 ounce) can fire-roasted diced tomatoes, with essence 1 (9 ounce) box frozen creamed spinach, thawed salt and pepper to encounter

Directions: Fill a large pot with lightly salted water and bring to a rolling boil over high agitation. Once the water is boiling, stir in the linguine, and return to a sputter. Cook the pasta uncovered, stirring off, until the pasta has cooked by, but is still firm to the sting, approximately 11 minutes. Drain well in a colander set in the humble oneself. Temporarily, heat the olive oil in a large saucepan over medium tension. Stir in the garlic, and cook until softened, upon 3 minutes. Stir in the fire-roasted tomatoes and bring to a cook. Cook 1 minute before adding the creamed spinach. Cook and stir 5 minutes; season to taste with salt and stipple. Stir the drained linguine into the tomato sauce before serving.


Servings Per Programme: 3

Amount Per Serving

Calories: 349

Total Fat: 10.3g Cholesterol: 24mg Sodium: 931mg Total Carbs: 53.3g Dietary Fiber: 4.2g Protein: 10g

Prepare time:10 Min

Cook time:20 Min

Ready in:30 Min

Serving recompense:3 peoples

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