30
      Monday
      30 / 30
      Tuesday
      42 / 30
      Wednesday
      47 / 25

      Spinach Arrabbatia Pasta

      Spinach Arrabbatia Pasta By: Chef Emerald Coleman

      Ingredients:

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      • 1Lb. Ghemelli pasta
      • 2Tbsp. Extra virgin olive oil
      • 1Onion, finely chopped
      • 2Cloves garlic, finely chopped
      • 3SmallRed chilies, seeded and finely chopped
      • 114 oz. Can Diced tomatoes with juice
      • 1Tbsp. Balsamic vinegar
      • Salt and Pepper to taste
      • 4 oz. Fresh Baby spinach

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      Directions:

      1. Cook pasta according to package directions. Drain, and return to pan.

      2. In separate large skillet, over medium heat, saut onion, garlic & chilies for about 3 minutes. Add the tomatoes and simmer, stirring occasionally, until thick. About 7 minutes.

      3. Stir in the balsamic vinegar and season with salt & pepper.

      4. Add tomato to pasta and stir in spinach until just wilted.

      5. Serve hot.

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