|Vitamin A:||2615.1iu (52%)|
|Vitamin C:||31.4mg (52%)|
This pasta dish goes together in just 5 minutes after you cook the spaghetti. It received rave reviews from our testers.
1 16-oz box spaghetti
1 Tbsp olive oil
1/4 cup diced red onion
1 small mild green chili pepper (Anaheim, Cuban, poblano, etc.)
4 cups fresh diced tomatoes
1 cup chopped frozen spinach leaves
1/4 cup fresh basil
black pepper to taste
Cook the spaghetti according to package directions then drain in colander. In the same pot you cooked the spaghetti, add the olive oil and heat over medium-high heat. Sauté the onion and pepper briefly, about 1 minute. Then add the rest of the ingredients except the basil and pepper. Chop the basil and add it last. Toss the spaghetti with the rest of the ingredients in the pot and allow to heat through. Season with black pepper to taste. Serve hot.
Cook’s notes: We did add a half cup of arugula for flavor along with the spinach, although this is optional. You can finish this dish by topping it with a little grated Parmesan cheese. Make sure the tomatoes are very ripe.