Pasta Fresca (Noodles & Co. style

• Vegetarian

• Produce

  • 2 cups Baby spinach
  • 1 Garlic, minced (about 1/4 cup, bulb
  • 1/2 Red onion, sliced (about 1 cup
  • 1 1/2 cups Tomato

• Condiments

  • 1/4 cup Balsamic vinegar

• Pasta & Grains

  • 3 cups Pasta, cooked

• Baking & Spices

  • 1 Salt & pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 5/16 cup Olive oil
  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 1 Feta or parmesan to top

• Beer, Wine & Liquor

  • 1/4 cup White wine, sweet

Found on ideliciate.com

Description

Ingredients

• ¼ cup olive oil
• 1 bulb garlic, minced (about ¼ cup)
• ¼ cup balsamic vinegar
• ¼ cup sweet white wine (I used a moscato)
• ¼ cup extra virgin olive oil
• 1 teaspoon sea salt
• pinch of fresh ground black pepper
• 1-2 tablespoons olive oil
• ½ of a red onion, sliced (about 1 cup)
• 3-4 cups cooked pasta (I used a gluten-free brown rice penne)
• 1½ cups chopped tomato
• 2 cups baby spinach
• salt & pepper to taste
• feta or parmesan to top (optional)*

Directions

• Pour ¼ cup of olive oil into a small saucepan with the minced garlic. Gently heat over medium-low heat for several minutes until garlic sizzles and just begins to color, then immediately remove from heat. (You dont want it brown, just a nice golden color.)
• Combine the garlic-infused olive oil with the balsamic, white wine, extra virgin olive oil, and sea salt. Whisk well to combine and set aside.
• Heat 1-2 tablespoons of olive oil on a large skillet or saucepan over medium-high heat, then add the sliced red onion. Saute for about one minute or until onion starts to soften slightly.
• Add pasta and diced tomatoes and toss gently to combine, cooking for another minute or two, just until pasta is heated throughout.
• Remove from heat, then add spinach and pour ¼ cup of the sauce over the pasta. Toss gently to combine until spinach is wilted and sauce is well distributed. Season to taste and top with feta or parmesan, if desired.
• Enjoy!