"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Penne with Spinach, Cherry Tomatoes and Pecorino Recipe

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This recipe for Penne with Spinach, Cherry Tomatoes and Pecorino, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Frances Spuler
Added: Thursday, October 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 16-oz. box of penne
4 tbsp. olive oil, divided
1 clove garlic
4 c. cherry tomatoes, halved
1 6-oz. bag of fresh baby spinach
1 c. Pecorino cheese (may substitute Parmesan)
Salt and pepper to taste

Directions:
Directions:
Cook penne according to package directions. Meanwhile, in a medium skillet, saute' garlic in 2 T olive oil over medium heat for 2 minutes or until garlic turns slightly golden. Stir in tomatoes, season with salt and pepper and saute' for 5 minutes over high heat. Stir in spinach; cook 2-3 minutes. Stir in remaining olive oil. Top with cheese and serve.

 

 

 

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