Spinach, Tomato and Bocconcini Pasta Toss

By The Canadian Living Test Kitchen

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Spinach, Tomato and Bocconcini Pasta TossIf fresh spinach is available at your market, you can use it instead of baby spinach. Make sure to submerge it in cold water several times to remove any grit. There is a variety of colours and shapes of cherry tomatoes from which to choose, such as yellow, orange, heirloom, grape and teardrop.1 user reviews.

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Spinach, Tomato and Bocconcini Pasta Toss
Photography by Edward Pond

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	581581 cal
pro	22 g22g pro
total fat	17 g17g total fat
sat. fat	6 g6g sat. fat
carb	86 g86g carb
fibre	7 g7g fibre
chol	28 mg28mg chol
sodium	464 mg464mg sodium
potassium	442 mg442mg potassium
% RDI:	-
calcium	2424 calcium
iron	3737 iron
vit A	4141 vit A
vit C	2020 vit C
folate	120120 folate

If fresh spinach is available at your market, you can use it instead of baby spinach. Make sure to submerge it in cold water several times to remove any grit. There is a variety of colours and shapes of cherry tomatoes from which to choose, such as yellow, orange, heirloom, grape and teardrop.

Ingredients

5 cups fusilli pasta 5 5cups cupsfusilli pasta
2 tbsp olive oil 2 2tbsp tbspolive oil
1 onion , thinly sliced1 1oniononions, thinly sliced
1 clove garlic , thinly sliced1 1clove garliccloves of garlic, thinly sliced
2 cups cherry tomatoes 2 2cups cupscherry tomatocherry tomatoes
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp hot pepper flakes 1/4 1/4tsp tsphot pepper flakes
4 cups baby spinach 4 4cups cupsbaby spinach
1 cup cubed (about 1/2 inch/1 cm) bocconcini cheese 1 1cup cupcubed (about 1/2 inch/1 cm) bocconcini cheese

Preparation

In large saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup of the cooking liquid. Return pasta to pot.

Meanwhile, in large skillet, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened and golden, 6 minutes.

Add tomatoes, salt, pepper and hot pepper flakes; cook until tomatoes start to split, about 5 minutes. Add to pasta along with spinach, cheese and half of the reserved cooking liquid.

Cook, stirring and adding more of the cooking liquid as needed to coat, until spinach is wilted and cheese begins to melt, about 2 minutes.

Source : Canadian Living Magazine: August 2011