Spaghetti with spinach and tomato
Spaghetti with spinach and tomato
25 minutes total
Try this spaghetti with spinach and tomato: quick, flavorful, and packed with hazelnuts, mushrooms, and baby spinach for a delicious twist.
Ingredients
Serves 4
| 11.5 oz | Barilla Spaghetti |
| 7 oz | Cherry Tomato |
| 1 oz | Hazelnuts |
| 1 oz | Pine Nuts |
| 1 oz | Dried Mushrooms |
| 1.7 oz | Baby Spinach |
| 1 clove | Garlic |
| 3 tbsp | Extra Virgin Olive Oil |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Add the olive oil in a pan. Finely chop the garlic. Cut the olives in small pieces. Clean the cherry tomatoes and add in the pan. Sauté garlic and cherry tomatoes.
Step 2
Finely chop the pie nuts, and grind the hazelnuts. Clean and slice the dried mushrooms. Clean and chop the baby spinach.
Step 3
Bring to boil lightly salted water, add the Spaghetti and cook per the time indicated.
Step 4
In the meantime, put the dried mushrooms with the pie nuts and the hazelnuts in a pan, dress with extra virgin olive oil and sauté. Add the finely chopped the baby spinach and wait on the pasta to be ready.
Step 5
Drain the pasta when perfectly al dente, and pour in the pan. Blend the mixture well and serve, adding almond slivers on the top.