Cheesy Pasta with Tomato and Spinach

Cheesy Pasta with Spinach and Tomato

Ingredients

2 Tbsp. pine nuts
2 Tbsp. olive oil
1/2 cup red onion, coarsely chopped
2 Tbsp. garlic, minced
2 cups cherry tomatoes
2 cups loosely packed fresh baby spinach
Salt and freshly ground black pepper, to taste
4 cups cooked whole-wheat macaroni
2 Tbsp. freshly grated Parmesan cheese
2 Tbsp. freshly grated Romano cheese
Pinch of crushed red pepper, optional
Pinch of dried basil, optional

How we make it

Toast pine nuts in small pan on medium-low heat for
a few minutes until they become fragrant and lightly toasted,
stirring frequently. Be careful to not over toast or burn.
Set aside in small bowl.

In medium skillet over medium-high heat, heat olive oil
until hot and then add onions. Sauté onions until lightly
caramelized, then add garlic. Add tomatoes, toss with onions
and garlic in pan to coat. When tomatoes begin to soften and
burst, add spinach, and sauté until spinach is wilted. Season
with salt and pepper.

While the pasta is still hot, add it to the spinach and tomato
mixture. Add cheeses. Remove from heat and let dish sit for
several minutes. Top with toasted pine nuts and season with
red pepper flakes and basil, if using.

Makes 6 servings.

Per serving: 210 calories, 9 g total fat (1.5 g saturated fat),
29 g carbohydrate, 8 g protein, 4 g dietary fiber, 150 mg
sodium.