Spinach Tomato Pasta

Prep:

5 m

Cook:

15 m

Ready in:

20 m

Yum

A quick and spicy vegetarian dish, this pasta will become your summer hit!

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Servings: 4

Pasta

1 ½ cups, dry

Olive oil

2 tsp.

Small tomatoes

2, chopped (can be replaced by 4-5 cocktail tomatoes)

Garlic

2 tsp., minced (2 cloves)

Tomato sauce

1 ½ cups

Fresh baby spinach

5 cups (or 1 cup thawed and well-drained frozen)

Black olives

1/3 cup, chopped

Chili flakes

¼ tsp.

Mozzarella cheese

1 cup, grated (or cubed balls)

Parmesan cheese

½ cup, grated

Salt

to taste

Pepper

to taste

Cook pasta in salted water according to package directions. Drain pasta and set aside.
Add oil to a skillet and heat it over a medium heat. Add tomatoes and sauté for 3 to 4 minutes.
Add garlic and olives and sauté for one more minute.
Add tomato sauce and spinach and keep stirring for 2 to 3 minutes until heated through. Add chili flakes and stir well.
Add the cheeses and stir until they’re melted. Add salt and pepper only if needed as the olives are salty anyway.
Serve the pasta with garlic bread.

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