Tomato, Romano, and Spinach Pasta 

  • Servings: 4
  • Prep: 10
  • Cook Time: 18

Cook linguine in salted water until al dente, reserving 1/4 cup pasta water. While noodles are cooking, make the sauce: add olive oil and butter to a skillet and cook over medium heat. When butter melts, add onion; cook for 3 minutes or until soft. Add garlic, tomatoes, Italian seasoning, and 1/8 teaspoon salt; cook ... Tomato, Romano, and Spinach Pasta 

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INGREDIENTS:

8 ozLinguine
1 tbspOlive Oil
2 tbspSalted Butter
2 tspMinced Garlic
1-3 cupsOnion, minced
2-3 handfulsBaby spinach
1/4 cupWhite Wine
1Plum Tomato, chopped
1/8 tspKosher Salt
1/4 tspItalian seasoning
1/2 cupfinely grated fresh Romano cheese

DIRECTIONS:

  1. Cook linguine in salted water until al dente, reserving 1/4 cup pasta water.
  2. While noodles are cooking, make the sauce: add olive oil and butter to a skillet and cook over medium heat.
  3. When butter melts, add onion; cook for 3 minutes or until soft.
  4. Add garlic, tomatoes, Italian seasoning, and 1/8 teaspoon salt; cook for another 2 to 3 minutes.
  5. Add wine, spinach, and pasta water.
  6. Toss pasta with the sauce, turn off heat, and add Romano cheese.
  7. Mix and adjust seasoning if needed.
  8. Enjoy!