Watch as Chef Elsie Ramos makes a delicious linguini dish even more healthy by adding spinach—a great way to get extra vitamins and minerals in your diet!
Spinach Linguini in Minutes
-
1
lb
box of spinach linguini or whole wheat linguini
-
5
garlic cloves peeled and minced
-
2
cups
of grape tomatoes – cut in halves
-
1
cup
of spinach
-
¼
cup
of fresh basil chopped
-
½
cup
of grapeseed or olive oil
-
Salt & pepper
-
Red pepper flakes optional
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Fill a stock pot with water and bring to a boil.
-
Add oil to a large skillet and heat on medium for about 2–3 minutes.
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Add garlic and let it simmer for about 7–10 minutes. While the garlic simmers, cook linguini as instructed.
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When linguini is finished, do not drain. Spoon the linguini into the skillet with the garlic oil and blend well. Reserve some of the boiled water and set aside.
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Mix in the spinach and tomatoes and heat only for a few minutes. The spinach will wilt with the heat of the skillet, and you don’t want to overcook the tomatoes.
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Add a few spoons of the reserved boiled water if pasta seems too dry to get the right consistency.
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Add salt & pepper to taste.
-
Top with chopped fresh basil and/or red pepper flakes and serve. Serves four.
About Elsie Ramos
Elsie Ramos is a former contestant on Fox’s Hell’s Kitchen and the author of Elsie’s Turkey Tacos and Arroz con Pollo. She attended The French Culinary Institute to further pursue her culinary interests. She’s an active volunteer for The American Diabetes Foundation, and in 2011 she partnered with Healthfirst to support efforts that highlight the importance of healthy eating.
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