pasta with tomato, spinach and mozzarella
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
pasta with tomato, spinach and mozzarella
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 250 g farfalle pasta or other short pasta of your choice
- 1 small red onion or half a large
- 3 T olive oil
- 2 cloves garlic crushed
- 2 tins of peeled tomatoes
- ¼ cup dry white wine
- 1 small stock cube crumbled (chicken or vegetable)
- a good pinch of dried chilli flakes or two
- 6-8 basil leaves chopped
- 200 g baby spinach leaves or chopped spinach (chard)
- 150 g net weight ball of buffalo mozzarella (fior di latte)
- Sea salt and freshly ground black or white pepper
- freshly grated parmesan cheese to serve
Instructions
- Bring a large pot of salty water to the boil and cook the pasta to al dente.
- While the pasta is cooking, heat a non-stick frying pan and add the olive oil.
- Fry the onions over a low heat until softened. Add the garlic and briefly cook. Add the tomatoes, wine, stock cube, chilli and basil and cook until the sauce has thickened.
- At around the time the pasta is cooked, add the spinach to the sauce and stir it around until it is completely wilted. If necessary add about ¼ cup of the pasta water to loosen the sauce.
- Add the cooked and drained pasta and coat it in the sauce.
- Break the mozzarella ball up into small chunks and add this to the pasta dish. Allow this it soften and melt and then serve immediately with grated Parmesan and a chilled glass of Place in the Sun Unwooded Chardonnay or Sauvignon Blanc
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Chicken Rollatini with Sun Dried Tomato Bruschetta, Mozzarella and Spinach
American
5.0
(21 reviews)
