Spinach Parmesan Rotini

Sometimes dealing with long, squirrely pasta can get tiresome. Well good news, as we have a delicious and easy to fork rotini! Not only is our Pastamore Tomato, Spinach, and Red Bell Pepper Rotini tasty, but it also livens up a plate with its three colors. Paired with our Pastamore Roasted Garlic Balsamic Dipping Oil, this dish is quick, easy, and packs a punch of flavor.

Ingredients:
1 12 oz package - Pastamore Tomato, Spinach, and Red Bell Pepper Rotini
1.5 Tbsp - Pastamore Roasted Garlic Balsamic Dipping Oil
3 cups - baby spinach
2 - medium tomatoes
1-2 oz - shaved parmesan cheese
To taste - salt and black pepper


Directions:
1. Heat a large pot of water on the stove over high heat.  Once boiling, add the Pastamore Tomato, Spinach, and Red Bell Pepper Rotini.

2. Heat a large frying pan on the stove over medium heat. Rinse the tomatoes and dice into 1/2" x 1/2" pieces. Add to the pan along with the Pastamore Roasted Garlic Balsamic Dipping Oil.

3. Cook the pasta until al dente and drain using a colander. Return to the cooking pot. Pour in the tomatoes along with the baby spinach. Mix until the spinach becomes tender. Season to taste with salt and black pepper.

4. Plate the pasta and top with the shaved parmesan cheese.