Fire-roasted Tomato And Spinach Pasta

Ingredients

• Servings: 3
• 6 ounces linguine pasta
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
• 1 (9 ounce) box frozen creamed spinach, thawed
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the linguine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
• meanwhile, heat the olive oil in a large saucepan over medium heat. stir in the garlic, and cook until softened, about 3 minutes. stir in the fire-roasted tomatoes and bring to a simmer. cook 1 minute before adding the creamed spinach. cook and stir 5 minutes; season to taste with salt and pepper. stir the drained linguine into the tomato sauce before serving.