This is a great summer pasta dish that I've been making for years. It only has a few ingredients & comes together in minutes making it perfect for week nights. You can serve it as a main dish or as a side with grilled chicken or fish. It's a great way to get more spinach in your diet too! Even my 5 year old, who has a fear of all things green, loves it. I slightly adapted this from Giada De Laurentiis.
1 lb Fusilli Pasta
1 9-10 oz bag Fresh Spinach, coarsely chopped
1/2 pint Cherry or Grape Tomatoes, halved
2 Cloves of Garlic, minced
1/4 cup Olive Oil
1 cup Fresh Parmesan Cheese, shredded
Salt & Pepper
Cook the pasta in a large pot of generously salted boiling water, until al dente. You want it tender but firm to the bite. Drain the pasta & reserve 1/2 cup of the starchy pasta water.
While the pasta is cooking, add the olive oil to a large chefs pan or deep skillet. Heat to medium & add the minced garlic. Cook for 1-2 minutes, being careful not to burn.
Add the chopped spinach & halved tomatoes.
Cook until the spinach is wilted, about 2-3 minutes.
Turn down the heat & add the drained pasta.
Toss well. Then add the reserved pasta water, 1/2 of the cheese, & toss. Season with salt & pepper to taste.
Serve immediately, topped with the reserved Parmesan Cheese.
Yumm!! This makes 4 main coarse servings.