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Easy Spinach and Tomato Pasta


Pasta night is one of my favorites. Sauces come together just as quickly as the noodles can cook, and we’re soon sitting at the table appreciating the seasons through fresh ingredients on our plates. As we say goodbye to spring and officially welcome in summer, tomatoes and spinach make a welcome addition to the dinner table.

Easy Spinach and Tomato Pasta
16 ounces fettuccini
1/4 cup olive oil
3 cups fresh spinach, loosely chopped
3 garlic cloves, minced
4 Roma tomatoes, diced
1 cup pasta water
3 tablespoons parsley, minced
1/2 cup Parmesan, grated
2 tablespoons butter
salt and pepper to taste

Cook pasta to al dente in boiling water. Drain the water, reserving 1 cup of the liquid and set aside. In a large skillet heat olive oil. Add garlic and sauté for 1 minute. Add in spinach and tomatoes. Continue to cook for 4 minutes until heated through and tomatoes start to break down. Stir in pasta water and parsley and heat through. Toss with fettuccini, Parmesan and butter. Season with salt and pepper and serve.

Makes 4-6 servings.

In the mood for pasta? Check out how chef Mario Batali enjoys his family meals!

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