| Chef: Kim Pomponi | |
| Food Mood: Quick and Easy | |
| Cuisine: Italian | |
Description |
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Servings: 4 |
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Ingredients |
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| 1/4 cup olive oil 3 cloves of garlic, minced 2 pounds fresh tomatoes, a mix of red and yellow, cut into eighths 1/2 cup chicken broth 4 cups baby spinach leaves Juice from 1 lemon Salt and pepper Fresh basil leaves 1 pound Fresh Tagliatelle |
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Method |
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| 1. In a large frying pan, heat the olive oil over medium heat. Add the garlic and cook for 2 to 3 minutes until fragrant. Add the tomatoes and cook for 2 to 3 minutes until they begin to soften. 2. Add the chicken broth, salt and pepper. Turn the heat to low and cook for 5 to 7 minutes. 3. Add the spinach leaves and cook until wilted. Finish with the lemon juice. Check seasonings. 4. In a pot of boiling, salted water, cook the tagliatelle until al dente. Drain the pasta and toss the pasta in the sauce with the basil leaves. |
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Notes |
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| Yield 3 Cups | |
