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
1
Cook pasta according to directions on package.
2
In a sauté pan, heat Tantillo California Extra Virgin Olive Oil and add spinach one handful at a time.
3
Once spinach is added, spoon in about 2 tablespoons of pasta water and let spinach cook for 1 minute then add in tomatoes.
4
Stir in pasta, and roasted garlic.
5
Make sure entire mixture is coated on the pasta and serve with shredded cheese. Buon Appetito!
Ingredients
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
