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.

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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)

Shredded Cheese

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.


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