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Pasta with Spinach, Tomato, and Parm cheese


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  • 1 pounds gluten-free pasta
  • 1/4 cups extra-virgin olive oil
  • 4 garlic cloves
  • 12 ounces baby spinach
  • 3 tomatoes
  • 1 cups grated romano cheese
  • 1/2 cups grated parmesan cheese
  • 1 teaspoons sea salt
  • ground black pepper



Step 1

Cook pasta according to package directions; drain, reserving 1 cup pasta cooking water.
Meanwhile, warm olive oil in large skillet over medium heat. Add garlic and saute until fragrant; add spinach and tomatoes and cook until spinach just wilts, about 2-3 minutes. Add cooked pasta and toss. Add Romano cheese, Parmesan cheese, salt and pepper, and toss well, adding pasta cooking water as needed to loosen up pasta.


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