Roasted Tomatoes & Spinach Pasta
Author: Yvonne Cornell
  • ½ lb bow tie pasta
  • ¼ cup olive oil
  • 1 garlic clove, halved
  • ½ teaspoon crushed red pepper flakes
  • ¾ cup white wine (or chicken broth)
  • 1 cup roasted tomatoes (or fresh if you do not have time to slow roast)
  • 2 handfuls fresh spinach
  • Zest of one lemon
  • ¼ cup basil leaves, chopped
  • Optional: grated parmesan cheese
  1. Bring a large pot of salted water to boil over high heat. Add the pasta and cook until tender but firm to the bite or al dente (about 8-10 minutes.) Drain.
  2. In a 12 inch skillet, heat the oil over medium heat. Add the garlic and cook until fragrant and golden, about 1-2 minutes. Remove the garlic and discard.
  3. Add the white wine, tomatoes, spinach, a pinch of salt and crushed red pepper flakes.
  4. Cook until the spinach is wilted, about 6-8 minutes.
  5. Add chopped basil and toss.
  6. Remove from heat. Add lemon zest.
  7. Toss with pasta, and parmesan if desired. Season with salt and pepper to taste. Garnish with basil leaves.
Recipe by Yvonne Cornell at