NEW YORK (CBSNewYork) – Looking for a dish to help you get in the mood for spring? Stephanie and Tony Tantillo have a fresh take on pasta.
Spinach and Sundried Tomato Pasta
½ lb. Mezze Rigatoni
6 oz. Baby Spinach
2 oz. Extra Virgin Olive Oil
½ c. Chopped Sun-Dried Tomatoes
6 Garlic Cloves (roasted)
Salt & Pepper
Cook pasta according to directions on package. In a saute pan, heat oil and add spinach one handful at a time. Once spinach is added, spoon in about 2 tablespoons of pasta water and let spinach cook for 1 minute then add in tomatoes.
Stir in pasta, and roasted garlic. Make sure entire mixture is coated on the pasta and serve with shredded cheese.