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Spinach, tomato and mozzarella pasta

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tbs olive oil
  • 200 g pasta of your choice
  • 1 clove of garlic
  • 100 g cherry tomatoes
  • 100 g 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

Method
 

  1. Cook the pasta according to the package instructions, then drain.
  2. Meanwhile, chop the garlic and halve the tomatoes.
  3. 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.
  4. Drain then dice the mozzarella. Chop the sun-dried tomatoes.
  5. 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.
  6. Serve with freshly ground black pepper and chilli flakes (optional).