Prep 10 mins
Cook 15 mins
Delicate angel hair pasta served with spinach, tomato and lime sauce, a treat indeed! From the Pasta cookbook. You may substitute lemon for the lime, if desired.
- 1 lb very ripe tomatoes, peeled and chopped
- 1 bunch of tender Baby Spinach
- 5 garlic cloves, crushed
- 1⁄2 lime, zest of
- 2 limes, juice of
- 1⁄4 teaspoon Tabasco sauce (to taste)
- 2 ounces angel hair pasta (capellini)
- 3 -4 tablespoons olive oil
- salt and pepper
- parmesan cheese, freshly grated
- Combine the tomatoes, spinach, garlic, lime zest and juice in a bowl. Stir in the Tabasco sauce and olive oil, cover and set aside for 20-30 minutes.
- Bring a large pan of lightly salted water to a boil and cook pasta until done, about 10 minutes(less for al dente).
- Drain the pasta and return to clean pan. Add the tomato mixture and toss well. Season with salt and pepper to taste. Add the Parmesan cheese to taste, toss again, and serve in warm bowls, with extra Parmesan on top, if desired. Enjoy!
- You could substitute young sorrel leaves or rocket for the spinach, and lemon juice and rind for the lime.
I used 10 oz. of pasta. I sauteed the garlic and added a thinly sliced onion to the garlic. I also added a small container of feta at the end. My husband said it was heavenly. LOL and he never saw the recipe so I guess it must be. :)
I was looking for something quick and easy with ingredients on hand. This fit the bill, although I did have to modify with canned tomatoes and no Tabasco. I used spinach from our garden and a little more pasta than the recipe calls for. It was just delicious! Perfect for a light summer dinner--thank you!!
Wasn't sure what to expect of this recipe. I made it because I was curious and it was relativly healthy. I think I will be eating this once a week now. Can't wait to try the leftovers tomorrow. Had to use canned petite dice tomatoes. Looking forward to my garden produce in a few months!