15 Minute Pasta Primavera

Apologies in advance. Laptop is at work and I’m not. First attempt at writing blog post from so-called smart phone. How smart? We shall see. Taking liberty of writing in bullets since doing this on phone. Already thinking the photo thing will be a problem. Oh well.

Really good eats, this. Use any pasta you like. Delicious part is the fffffast sauce. Serves 2 or one hungry girl who took the leftovers for lunch today.

1/2 pound Cooked Pasta drained, 1/4 cup cooking water reserved.
2 cloves Garlic, chopped fine
1 large Heirloom Tomato, chopped
2 tablespoons Good Olive Oil
1 cup Fresh Spinach
1/4 cup Parmiggiano Reggiano, grated
Zest and juice from 1/2 Lemon
Salt and pepper to taste

Preheat sauté pan with oil over medium heat. Add garlic and tomatoes and cook, stirring occasionally, until tomatoes are soft. Add spinach, lemon juice, and lemon zest and cook, stirring often, until spinach is wilted. Toss in pasta and cooking water and cook while stirring to coat pasta. Turn off heat, stir in Parmesan, and dig in.







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