Capellini with Cherry Tomatoes and Spinach
By Eshun Mott
* PLUS Cooking time: 10 minutes
Photo: Maya Visnyei
This quick, easy and vegetarian capellini with cherry tomatoes and spinach recipe was suggested by reader Crystal Davis of Winnipeg.
- Cook capellini in a large pot of salted water until al dente. Drain pasta, reserving 1/2 cup cooking water.
- Heat olive oil in a large frying pan on medium-low. Add garlic and chili flakes and cook for 2 min or until garlic is fragrant and lightly golden. Add cherry tomatoes, turn heat to medium-high and cook for 2 min or until beginning to soften. Add spinach and sauté 1 min or until wilted.
- Add capellini to pan, season with salt and use tongs to coat in oil mixture. Add a few tablespoons of pasta cooking water to loosen if necessary. Sprinkle with basil and Parmesan before serving.
Nutrition (per serving)
- 19 g,
- 94 g,
- 16 g,
- 6 g,
- 532 mg.
Originally published in the Today’s Parent April 2014 issue.