Ingredients:
- 12 oz penne pasta (gluten-free or regular)
- 2 tablespoons extra virgin olive oil
- 1 small or 1/2 large red onion, thinly sliced
- Salt and pepper to taste
- 6 cloves garlic, pressed or minced
- 1 lb vine-ripened or Roma tomatoes (about 2-3 large or 3-4 medium), seeded and chopped
- 5 oz baby spinach, roughly chopped if needed
- 1/4 cup + 2 tablespoons balsamic vinaigrette
- Shredded parmesan cheese or crumbled feta cheese (for serving)
Instructions:
Get the pasta started:
- Bring a pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set the pasta aside.
Sauté the veggies:
- While the pasta is cooking, heat olive oil in a large skillet over medium-high heat.
- Add the red onion, season with salt and pepper, and sauté until crisp-tender (about 3-4 minutes).
- Add the garlic and sauté until fragrant and lightly golden (about 1-2 minutes). Be careful not to burn it!
Tomato time!
- Add the chopped tomatoes and cook for a few minutes, stirring occasionally, until they start to soften and release their juices.
Wilt the spinach:
- Toss in the spinach and cook just until it wilts, about 1-2 minutes.
Combine and flavor:
- Add the cooked pasta to the skillet and pour in the balsamic vinaigrette. Toss everything to coat evenly.
Serve and enjoy:
- Divide the pasta into bowls and top with your choice of parmesan cheese or feta cheese. Add additional black pepper if you like.
Tips:
- Use quality ingredients: Fresh, ripe tomatoes make a big difference.
- Customize it: Add other veggies like bell peppers or mushrooms. Toss in a handful of fresh basil at the end for extra zing.
- Protein power: Mix in grilled chicken or shrimp for a complete meal.
- Don’t overcook the pasta: Al dente pasta provides a better texture in the final dish.
