Fusilli with Toasted Garlic & Spinach Sauce

Ronzoni Healthy Harvest
8 servings (1 cup each)


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3 tablespoons olive oil
5 large cloves garlic, peeled and thinly sliced crosswise
3 cups (1 pound) chopped fresh plum tomatoes
1 1/2 cups tomato juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 package RONZONI HEALTHY HARVEST 7 Grain Fusilli, uncooked
1/2 pound fresh spinach, thinly sliced (about 8 cups)
1 cup (4 ounces) crumbled feta cheese


In large skillet over medium heat, heat oil; add garlic. Cook until golden brown and toasty, about 5 minutes; DO NOT BURN. With slotted spoon, remove garlic and cool. Meanwhile, add tomatoes, tomato juice, salt and pepper to oil; heat to boiling. Finely chop garlic and add to sauce. Reduce heat and simmer 10 minutes. Meanwhile, cook pasta according to package directions. Add spinach to tomato mixture; cover and steam 3 minutes or until wilted. Stir in feta cheese. Toss hot pasta and sauce.

Created date

October 2007