If you want a dish that is quick, tasty and colorful – this is the recipe for you. My friend, Brenda Steiniche, gave it to me several years ago and we have enjoyed it many times.
It just takes 4 ingredients – plus water. Fresh baby spinach leaves, multi-grain or whole grain pasta, diced tomatoes with Italian seasonings and shredded cheese.
Bring the tomatoes, pasta and water to a boil in a large saucepan, stir. Cover and simmer on medium-low heat for 10 minutes.
Uncover, simmer 1 minute or just until pasta is tender.
Add half the spinach (I vary the amount of spinach depending on which store I go to and what size container the baby spinach is available in), simmer, covered for 2 minutes, or until the spinach is wilted. Stir. Repeat with the remaining spinach.
Serve, topped with cheese. Add some crusty bread and you have dinner ready! YUM! Enjoy!
Spinach-Pasta Toss
Ingredients
- 1 14.5 ounce can Italian-style (basil, garlic and oregano added) diced tomatoes, undrained
- 2 cups whole wheat or multi-grain pasta, uncooked
- 1 1/2 cups water
- 1 5-9 oz package baby spinach leaves (vary spinach amount to taste)
- 1 cup Italian Three Cheese Blend or finely shredded Colby and Monterrey Jack cheeses
Instructions
- Bring tomatoes, pasta and water to boil in large saucepan. Stir, cover and simmer on medium-low heat for 10 minutes.
- Uncover, simmer for 1 minute or just until pasta is tender.
- Add half the spinach, simmer covered for 2 minutes or until spinach is wilted. Stir. Repeat with remaining spinach.
- Serve, topped with cheese.
