Tuesday, July 10, 2012

Garlic Spinach and Tomato Spaghetti

Mac called from work and said he felt he'd like to eat a "light" pasta dish
no heavy sauces .   Hmmmm, how was I doing to do that?
So I put my best, "Italian Mama in the kitchen" thinking cap on and came up with this
recipe.  Mac loved it and asked for three helpings and said,
"You need to put this in your recipe section on your blog."

Put a pot of water on to boil for your spaghetti.  When you've finished with that
heat 2 or 3 tablespoons olive oil in a medium frying pan over low heat.
Add 4 large garlic cloves, peeled and crushed.
Now Add in 1 teaspoon Lawry seasoned salt and saute, stirring frequently while the garlic
turns a golden brown.

I halved yellow and red cherry tomatos
that measured about one cup and added them in to
saute for 5 minutes.

Next I added three handfuls of pre-washed fresh spinach and

let it saute until it looked like this.  I added fresh parsley
3 tablespoons of it and
1/2 teaspoon of red pepper flakes, do add more pepper flakes if you like a "bite"
to your pasta.
I drained the spaghetti and put it in a big bowl and
mixed in the contents of my frying pan.

I finished it off with a large sprinke of Parmesan cheese
and a teaspoon of  Due Vittorie Balsamico vinegar from Modena.
I thought it was delish.
Mac says this recipe gets three thumbs up.
Let me know what you all think!

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