2 T Olive Oil
2 T Butter
2 (7 oz.) bags Baby Spinach
5 cloves Garlic, minced
Good Pinch Nutmeg
Salt & Pepper
1 pt. Grape Tomatoes, halved
½ lb. Rigatoni, cooked al dente (7 minutes)
¾ c. fresh grated Asiago Cheese
¼ c. fresh grated Parmigiano Reggiano Cheese
Heat oil and butter in a large sauté pan.
Sauté spinach & garlic about 2 minutes.
Season with nutmeg, salt & pepper.
Add tomatoes & cook until warmed through but not “soggy.”
Add cooked pasta & cheeses.
Stir to combine.
Pour into a serving dish.
Serve with a salad & crusty bread.
HINT: Grate the cheese ahead for easier assembly.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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