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Spaghetti with spinach and tomato

Name: Spaghetti with spinach and tomato
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

25 minutes

Try this spaghetti with spinach and tomato: quick, flavorful, and packed with hazelnuts, mushrooms, and baby spinach for a delicious twist.

Ingredients

4 servings

11.5 ozBarilla Spaghetti

7 ozCherry Tomato

1 ozHazelnuts

1 ozPine Nuts

1 ozDried Mushrooms

1.7 ozBaby Spinach

1 cloveGarlic

3 tbspExtra 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.