Fresh Tomato and Spinach Pasta

As spring is finally coming along and summer is on the horizon, the one plant in my garden that keeps showing up is tomatoes (even if I don't plant them haha). In about about a month or two I will have so many I will have no idea what to do with them since they do tend to show up all at once. This fresh tomato and spinach pasta is a great way to use those tomatoes that come all at once. The fresh tomato and garlic make the prefect light tomato sauce that is packed with flavor and vital nutrients. The meal can be made in under 30 minutes from start to finish and will make your house smell like a little bistro in Italy. Check out the recipe below in post.

Yum

In a skillet, Heat the 4 tablespoons of olive oil over medium heat until shimmering. Add the garlic and cook until light brown and fragrant, about 30 seconds. Add the tomato paste and red pepper flakes and cook until tomato paste darkens slightly, about an additional  minute.

Add the diced tomatoes and 2 teaspoon of salt. Cook over a slight simmer for 15 minutes until sauce has thickened slightly and most of the tomato pieces have dissolved into the sauce.

Add the drained spinach and stir to combine. It is important to make sure you get as much liquid as possible of the spinach. You can substitute fresh spinach For the frozen chopped spinach. Cook the spinach until half in volume is remaining and bright green in color. Chop and make sure all liquid is drained also from the fresh cooked spinach.

Cook the fettuccine pasta until al dente, drain the pasta completely. Add drained cooked fettuccine pasta and toss to combine. Season with additional salt and pepper to taste. Serve with parmesan on top. Serves about 6 people.

Yum