Ingredients

The following ingredients have 4 Servings
  • 8 oz dry linguine
  • 1 pint cherry tomatoes, halved
  • 1 cup baby spinach leaves
  • 1/4 cup fresh basil, chopped
  • 3 garlic cloves, thinly sliced
  • 1/2 teaspoon oregano
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons extra virgin olive oil
  • 4 cups vegetable, chicken broth, or water
  • 1/2 cup fresh mozzarella bocconcini
  • 2 tablespoons balsamic vinegar
  • Kosher salt and freshly ground black pepper, to taste

Instruction

  • In a large pot or deep pan, arrange linguine, tomatoes, spinach, garlic, and basil. Sprinkle with salt, pepper, oregano, red pepper flake, and drizzle with olive oil.
  • Pour 4 cups of broth or water into the pot and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until liquid is nearly evaporated and pasta is al dente, 8-10 minutes.
  • Remove from heat and stir in mozzarella and more basil, if desired. Adjust season as needed, drizzle with balsamic vinegar, and enjoy!