Health Eating: Pasta with spinach and cherry tomatoes |

Health Eating: Pasta with spinach and cherry tomatoes

Pasta with Spinach and Cherry Tomatoes


4 tablespoons olive oil

1 tablespoon minced garlic

1 bag (10 ounce.) fresh spinach

½ teaspoon salt

½ teaspoon pepper

1 pint cherry tomatoes, halved

12-ounce bowtie pasta

1/3 cup pesto, or to taste

½ cup pine nuts, toasted

¾ cup shredded Parmesan cheese


Bring large pot of lightly salted water to boil. Heat 1 tablespoon oil in large skillet over medium heat. Add half the garlic; sauté 1 minute or until golden. Add remaining 3 tablespoons oil and garlic to skillet. Add tomatoes and remaining salt and pepper. Cook 1 minute. Set aside.

Meanwhile, stir pasta in boiling water and cook according to directions. Drain, rinse and place in large serving bowl. Toss with pesto until evenly distributed. Add tomato mixture and spinach. Toss lightly. Top with pine nuts and parmesan cheese. Serve at room temperature.

Adapted from Mary Kurtz’s recipe in “Fair Family Favorites. Celebrating 100 Years Routt County Fair.”

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