Spinach, tomato and mozzarella pasta
27 Mar 2017
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
When you want a quick and easy lunch or supper the recipe of this spinach, tomato and mozzarella pasta could come handy. It’s ready within 15 minutes, it’s delicious and filling. This version is vegetarian but you can supplement it with Parma ham, crispy bacon or smoked salmon/mackerel. I made it with gluten-free rice pasta, but any type of pasta can be used.
Ingredients
- 1 tbs olive oil
- 200g pasta of your choice
- 1 clove of garlic
- 100g cherry tomatoes
- 100g spinach
- 4 slices of sun-dried tomatoes, from a jar, drained
- 3 Tbsp pitted black olives from a jar, drained
- Couple of pinches of chilli flakes (optional)
Instructions
- Cook the pasta according to the package instructions, then drain.
- Meanwhile, chop the garlic and halve the tomatoes.
- Heat the oil in a frying pan over medium heat, add the garlic and cook until light brown. Add the tomatoes and cook for about 3-5 minutes until soft. Add the spinach, stir through, then put a lid on, turn down the heat and let it steam.
- Drain then dice the mozzarella. Chop the sun-dried tomatoes.
- When the spinach has wilted, add the sun-dried tomatoes, cheese and olives. Stir in the drained pasta, warm it through if needed. Combine well until the cheese starts to melt.
- Serve with freshly ground black pepper and chilli flakes (optional).
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Categories
- Meal Type: - Everyday - Lunch - Main - Pasta - Quick & Easy - Supper
- Health and Diet: - Egg Free - Gluten Free - Nut Free - Vegetarian
- Skill Levels: - Easy
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