Garlic and Black Pepper Pasta with Spinach and Cherry Tomatoes
This post is sponsored in kind by Gourmet Texas Pasta. All photos, recipes, and opinions are mine.
My pasta game has been in a funk lately. It's not uncommon that I open a package of pasta and a jar of tomato sauce and call it a day. But after I found Texas Gourmet Pasta, the bar has definitely been raised. They have a ton of delicious flavors to choose from - even a dessert one (but I'll show you that one later). So if you're looking for an easy and tasty recipe for dinner, try this one out!
Yield: 6 servings
2 pints cherry tomatoes, cut in half
1 teaspoon thyme
1/2 cup chopped frozen spinach
6 Tablespoons ricotta
salt and pepper to taste
1. Preheat oven to 325 degrees. On a baking pan, place the tomatoes cut side up on a baking pan. Sprinkle with thyme, salt and pepper and drizzle with 1/4 cup olive oil. Roast the tomatoes until they begin to soften (about 20-25 minutes).
2. In a large pot of salted water, cook the linguine until it's al dente. Drain and transfer to a large bowl.
3. Cook the frozen spinach according to package instructions and add them to the bowl with the pasta. Season with salt and pepper.
4. Add the roasted tomatoes and a 1/4 olive oil. Serve the pasta topped with 1 tablespoon of ricotta.
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