Simple Pasta with Spinach, Tomatoes, and Fresh Mozzarella
All right. I made a THIRD variation on this recipe (see the second version here). I think this one is the best yet (although I’m sure the chevre version is healthier, since it uses much less cheese than the other two). I used fresh mozzarella as the cheese in this version – and I actually only did it because it happened to be on sale at the store, but I’m very glad I did. I also added some more seasoning to the recipe.
UPDATE (12/16/11): I have made this again and again. It’s easy, fast, and filling. I stopped using olive oil somewhere along the way – it’s unnecessary. I also LOVE using chopped Roma tomatoes in this if I can find them at the store.
Simple Pasta with Spinach, Tomatoes, & Fresh Mozzarella
- 1 pound short whole-wheat pasta (I like using rigatoni or fusilli)
- just under 1 pint grape or cherry tomatoes (We found that 1 pint is just a bit too much, so I saved a few to use in salads and used the majority for this recipe.)
- 6 oz baby spinach
- 8 oz fresh mozzarella
- dried basil
- dried oregano
- salt and pepper
- pot for cooking pasta in
- cutting board & knife
1) Fill the pot with water and set it to boil.
2) While water comes to a boil, slice all of the tomatoes in half (or thirds, or quarters – however small you want them). Put the tomatoes and spinach in the colander and place it in the sink, over the drain (or wherever you would normally drain your pasta).
3) Slice the mozzarella into small pieces and set aside.
4) When water is boiling, cook pasta according to package directions/taste.
5) When pasta is ready, pour it carefully into the colander. The spinach will wilt slightly. Let it sit for a minute or two and shake as much water out as you can.
6) Pour everything from the colander back into the pot. Stir it so it’s well mixed and the spinach is evenly distributed.
7) Add salt, pepper, oregano, and basil to taste.
8) Add the mozzarella and toss so it’s evenly mixed.