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Ingredients
- 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
Preparation
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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