| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
people
|
Ingredients
- 4 ounces linguini
- 3 cups cherry tomatoes
- 2 cups baby spinach choped
- 4 garlic cloves minced
- 1 tsp dried oregano
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1/4 cup grated parmesan cheese
- 1 tsp olive oil
- fresh basil leaves choped
Ingredients
|
|
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve 3/4 cups of pasta water. Reserve 1 cup of pasta water.
- While the pasta is cooking, heat olive oil in a large skillet over medium-high heat.
- Add the garlic, saute for about a minute, until the garlic is just beginning to color (being careful to not let burn).
- Add the spinach and tomatoes, oregano, salt, and black pepper. Cook tomatoes for about 3-4 minutes until juices start to burst.
- Add the cooked pasta and reserved pasta water little by little until pasta is well coated. Add fresh basil and Parmesan cheese. Turn heat to low and gently toss to coat evenly. Add more pasta water if needed. Remove from heat.
- Season more to taste if desired and serve with extra grated Parmesan cheese.