Pasta Risotto & You

By Nancy Caivano


Sautéed Spinach
with Dried Tomatoes and Orange

Serves 6



3 tbsp olive oil
5 cloves garlic, chopped
   (1 tbsp jar chopped garlic)
1 tsp grated orange zest
1/2 tsp crushed red pepper flakes
1/2 cup dried tomatoes, reconstituted
   in hot water, drained well and julienne
2 lb spinach, stems removed, leaves washed well
2 tbsp butter
Salt and Pepper



Heat olive oil in a large skillet over medium-high heat. Add garlic, orange zest, and crushed red pepper flakes. Sauté until garlic is golden brown. Add dried tomatoes and spinach, and sauté until spinach is wilted. Stir in butter, and season with salt and pepper. Serve immediately.


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This page created December 1999