It's Monday again. These weeks just continue to fly by! Before we know it, it will be fall and soups and casseroles will be on the menu! I also love making pumpkin and apple desserts during the fall. There's something so comforting about those flavors!
Back to summer...
Today's recipe is for Kalamata, Spinach and Tomato Pasta! This recipe scream summer with fresh tomatoes from the garden. I have tons of tomatoes right now, thanks to a friend who let me raid her garden, so I'm excited to make some great recipes. This pasta is full of flavor and so easy to make. You can grill up some shrimp, or chicken to add in as well. I love meatless meals, so we enjoyed it as is!
Kalamata, Spinach and Tomato Pasta (print recipe)
What you need:
3/4 pound elbow macaroni
1/4 cup olive oil
3 cloves garlic, minced
1/2 cup onion, finely diced
3 cups grape or cherry tomatoes, halved
1/4 cup kalamata olives, chopped
1/2 tablespoon dried parsley or 1 tablespoon fresh parsley
4 cups fresh spinach
salt and pepper, as desired
feta or parmesan cheese for topping
Cook macaroni according to package directions. Drain and rinse. Set aside.
In a large saucepan, heat the olive oil over medium heat. Add garlic and onion. Saute for 3-4 minutes then add the tomatoes, olives and parsley. Saute for another 2-3 minutes then add the pasta, spinach, salt and pepper. Stir and heat through, until spinach starts to wilt, usually 2-3 minutes. Remove from heat. Serve topped with feta or parmesan cheese.
Follow the Hot Eats and Cool Reads board on Pinterest here!
On the blog.. one year ago: Pasta with Tomato, Basil and Mushroom Alfredo
Other pasta recipes you may like:
Pasta Fresca- Noodles Copycat
Cavatappi with Pesto, Tomatoes and Mozzarella
This recipe may be shared at these fabulous blogs!