Fire Roasted Tomato and Spinach Pasta
6 ounces linguine pasta
1 tablespoon olive oil
3 cloves of garlic, minced
1 (14.5 ounce) can fire-roasted diced tomatoes with juice
1 (9 ounce) box frozen creamed spinach, thawed
salt and pepper to taste
Cook the linguine to package directions.Drain well.
Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the garlic and cook until softened, about 3 minutes. Stir in the fire-roasted tomatoes and bring to a simmer. Cook 1 minute before adding the creamed spinach. Cook and stir 5 minutes. Season to taste with salt and pepper. Stir in the drained linguine into the tomato sauce before serving.