Spinach Rigatoni Bowl
- 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)
- ½ cup Parmesan (freshly shaved)
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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.