Ingredients

The following ingredients have 4 Servings
  • 6 cups Rigatoni
  • 8 cups Spinach (stalks removed)
  • 2 Tbsps Oil
  • 1 onion (chopped)
  • 1 clove garlic cloves (chopped)
  • 1.333 cups cherry tomatoes (halved)
  • 0.5 cup Parmesan (freshly shaved)

Instruction

  • Bring a large pan of salted water to a boil and cook the rigatoni until al dente.
  • Meanwhile, wash the spinach and blanch briefly in boiling, salted water. Refresh in cold water, squeeze out and chop roughly.
  • Heat the oil and gently cook the onion and garlic until translucent. Add the tomatoes and spinach and cook for 1-2 minutes.
  • Stir in the drained pasta and a little of the pasta water and toss to mix with the vegetables.
  • Season to taste with salt and pepper and serve sprinkled with the the Parmesan.