Spinach and Shells

Spinach and Shells

Ingredients

12 ounces shell pasta, cooked

12 ounces shell pasta, cooked

2 tablespoons olive oil, divided

2 tablespoons olive oil, divided

1 clove garlic

1 clove garlic

1/2 white onion, diced

1/2 white onion, diced

1 (28 ounce) can Muir Glen® Organic Diced Tomatoes

1 (28 ounce) can Muir Glen® Organic Diced Tomatoes

1/2 lemon, juice only

1/2 lemon, juice only

1 large bunch spinach, rinsed and chopped

1 large bunch spinach, rinsed and chopped

1/2 teaspoon red pepper flakes

1/2 teaspoon red pepper flakes

1 cup reserved pasta water

1 cup reserved pasta water

Salt and pepper

Salt and pepper

Parsley (garnish)

Parsley (garnish)

Parmesan cheese (garnish)

Parmesan cheese (garnish)
Serves 4

A quick garlic tomato sauce simmered with wilted spinach and served over shells pasta.

Preparation & Directions

  1. Cook pasta according to directions in salted, boiling water. As pasta cooks, scoop out a cup of pasta water and reserve for later.
  2. In a medium pot, add olive oil over medium heat along with onion and garlic. Cook until vegetables soften a bit, maybe 3-4 minutes. 
  3. Add Muir Glen® Organic Diced Tomatoes with juices and lemon juice. Allow sauce to simmer for a few minutes to reduce and thicken.
     
  4. A few minutes before serving, rinse spinach well, cut off any thick stems, and chop roughly. Add to pasta sauce and stir so spinach wilts. Season sauce with a pinch of red pepper flakes, salt, and pepper.
     
  5. At this point, if sauce is very thick, add reserved pasta water to loosen the sauce a bit.
  6. Drain pasta and divide between bowls. Top with tomato sauce. Garnish with parsley and Parmesan cheese and serve immediately!