Spinach, Tomato & Mozzarella Pasta

this is one of those pasta dishes that take me straight to italy, to the restaurant a block from my apartment. it’s simple, fresh, and undoubtedly, one of the best things i could ever eat.

it’s simple, so you can’t mess it up. it’s healthy, so you can’t feel bad about eating it. and it’s quick, which makes me happy, when i don’t feel like standing in the kitchen for two hours.

sometimes i grill some chicken to eat along side of it, and sometimes, i prefer to be a vegetarian. this is one of those occasions that we opted out of the chicken. we also always make enough to eat for lunch the next day. it makes me happier knowing that i can eat this stuff two days in a row.

Spinach, Tomato & Mozzarella Pasta

this is what you need:

2 tbsp of good olive oil

1/2 box of angel hair pasta (we use ronzoni healthy harvest whole wheat pasta*)

1 1/2 cups of grape tomatoes, halved

1/2 bag of fresh spinach

2 garlic cloves, minced

2 oz. mozzarella, diced

1 lemon, zested and juiced

1 tbsp fresh parlsey

salt and pepper to taste

(*i know it’s the pricier of pastas, but it’s healthy and publix offers it B1G1 and we use coupons with that…just a tip)

what you’ll do:

Put the water on to start the process of cooking your pasta (we add salt as well as a little olive oil to our pasta water).

meanwhile, heat a medium to large pan and add 2 tbsp of olive oil. once heated, add the tomatoes.

make sure to salt and pepper them, as well as each layer you add to the pan. let them begin to wilt and the juices come out. this helps thicken everything later on.

once the tomatoes are on their way, add the minced garlic. stir it around and let it get to know the tomatoes.

then, add the spinach.

i add mine in batches, so i can properly season it.

by this time, the pasta should be perfectly al dente (which is how anyone should eat pasta, by the way).

time to add it to the pan.

toss it around, let the tomatoes, spinach, garlic and juices become one. mmm….

next, comes one of my favorites, cheese.

add the diced mozzarella to the pan. and, if you’re like me, you’ll have a little extra to nibble on. :)

it will melt quickly…so perfect. so wonderful. have i mentioned i love cheese? i do.

next, you’ll add the lemon zest and lemon juice. i would usually add the juice from one whole lemon, but in this case, only half was needed. it was a juicy lemon. if you’re unsure, use the juice of half, combine thoroughly and taste it. if you want more, go for it.

lastly, throw in the parsley, and toss one last time.

it’s heavenly, i tell you.

simply, perfection.

heaven in a bowl.

i promise…it doesn’t disappoint. i just hope you don’t eat it all in one sitting. you’ll be sad if you don’t have any for lunch the next day.


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