Pasta with Fresh Spinach, Tomatoes and Roasted Garli
1/4 cup olive oil
1 Tbsp butter
1 head of garlic, roasted
2 Tbsp balsamic vinegar
1 medium onion, cut into large dice
1 box Bow-tie pasta
4 oz baby spinach
2 cups fresh tomatoes, diced
Salt and Pepper
Fresh grated Parmesan cheese
Put half of the olive oil, roasted garlic cloves (see Notes for more info) and balsamic vinegar into a small food processor or a small bowl. Process or mash until the garlic is no longer large pieces.Put the remaining oil and the butter into a saucepan with chopped onions, a pinch of salt and and some fresh ground pepper; cook the onion until translucent and starting to brown; add the garlic/oil mixture and thoroughly incorporate with the onions. Remove to bowl.Using the same pot, fill with salted water and bring it to a boil. Add pasta and cook according to package directions til al dente. Drain and return to the pot.Add the uncooked baby spinach and the onion/garlic/oil mixture to the pot and toss togetherOn medium heat, add the diced tomatoes, stirring to combine. Heat for an additional 2 minutes; stirring constantly.
Serve in bowls with fresh grated Parmesan cheese grated on top.
