Sunday, June 26, 2011

Linguine with Garlic Spinach and Broiled Tomatoes

This was really simple but so delicious and gourmet-looking. Sort of. I like to flatter myself sometimes. It seems like a lot of steps, but if you read the entire recipe through beforehand and time everything correctly, it will be done in no time at all. It's worth it, especially if you like tomatoes. And cheese. And garlic.

Linguine with Garlic Spinach and Broiled Tomatoes

2 oz whole-wheat linguine
2 tsp olive oil
1 cup chopped fresh spinach
3-4 cloves minced fresh garlic
Sprinkle red pepper flakes, to taste
1 large tomato, sliced
1-2 oz cheese, mozzarella, parmesan, or provolone work best
Salt and pepper

Boil a small pot of water and set your oven to broil. Chop your spinach and garlic, then slice your tomato and lay on a paper towel to collect some of the moisture. 

When water boils, cook your pasta according to package directions. Meanwhile, place tomatoes on a baking sheet lined with foil and lightly covered in cooking spray. Season tomatoes with salt and pepper, top with cheese, and broil for 3-5 minutes, or until cheese is bubbling and slightly browned on top (don't leave the oven while you do this, it will burn quickly if you're not watching!). 

Heat olive oil in a small saucepan. Add garlic and red pepper, cooking for about 45 seconds until very fragrant. Add spinach and cook until wilted. When pasta is done cooking and drained, toss with spinach and garlic oil and put on serving dish. Layer the broiled tomatoes on top and voila! You've got a very healthy and delicious meal in front of you. 

Serves 2.


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