pasta with tomato, spinach and mozzarella
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
pasta with tomato, spinach and mozzarella
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 250 g farfalle pasta or other short pasta of your choice
- 1 red onion small or half a large
- 3 T olive oil
- 2 cloves garlic crushed
- 2 peeled tomatoes tins of
- ¼ cup white wine dry
- 1 stock cube crumbled (chicken or vegetable, small
- chilli flakes or two, a good pinch, dried
- 6-8 basil chopped, leaves
- 200 g baby spinach leaves or chopped spinach (chard)
- 150 g buffalo mozzarella net weight ball, fior di latte
- sea salt freshly ground white pepper or black pepper
- black pepper freshly ground white pepper or black pepper
- Parmesan Cheese freshly grated, 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
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