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“This pasta makes a beautiful presentation with the fresh tomatoes and baby spinach. The name means red and green pasta, and it's appropriate. I got this from my mother-in-law in an e-mail, but I have no clue where she found it. Easy to make, great dish for a week night when you don't really feel like cooking an involved meal, but you still want to eat something a little classy.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions.
  2. Heat oil over medium heat and saute onions and garlic until soft.
  3. Add tomatoes and heat until they start to release their liquid.
  4. Add the spinach and cook until just wilted, add the salt and pepper to taste and stir in.
  5. With a slotted spoon, scoop the sauce into a bowl, discarding any excess liquid.
  6. Serve over the pasta and top with toasted pine nuts and crumbled cheese to taste.
  7. Note: I thought this was pretty good with the gorgonzola but it's a little strong. It would be just as good with romano or parmesan.
  8. Enjoy!

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