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Pesto Spinach and Tomatoes |
"I was looking to use up some of my CSA veggies and came up with this simple side dish. It could also be served over a bed of pasta."
Ingredients :
- 2 tablespoons olive oil
- 2 garlic cloves, coarsely chopped
- 1 bunch fresh spinach, chopped
- 1 pint cherry tomatoes, halved
- 2 tablespoons prepared basil pesto
Instructions :
Prep : 10M | Cook : 2M | Ready in : 15M |
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- Heat olive oil in a large skillet over medium heat; stir in garlic. Cook and stir until fragrant, about 1 minute. Stir in spinach; saute until wilted, about 2 minutes.
- Stir tomatoes into spinach; cook just until tomatoes are heated through, about 2 minutes. Stir in pesto.
Notes :
- I use the Pesto recipe from this site.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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