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Spinach and Sun-Dried Tomato Pasta

Yields1 Serving

Rigatoni w spinach mMM

 1⁄2 lb. Mezze Rigatoni
 6 oz. Baby Spinach
 2 oz. Tantillo California Extra Virgin Olive Oil
 1⁄2 c. Chopped Sun-Dried Tomatoes
 6 Garlic Cloves (roasted)
 Shredded Cheese
 Salt & Pepper

Cook pasta according to directions on package.


In a sauté pan, heat Tantillo California Extra Virgin Olive Oil and add spinach one handful at a time.


Once spinach is added, spoon in about 2 tablespoons of pasta water and let spinach cook for 1 minute then add in tomatoes.


Stir in pasta, and roasted garlic.


Make sure entire mixture is coated on the pasta and serve with shredded cheese. Buon Appetito!