Four Cheese Pasta with Spinach & Tomatoes

A couple of weeks ago, I made a Giada De Laurentiis recipe for Fusilli with Spinach and Asiago Cheese.  My family really enjoyed it, but I thought it needed more garlic and less salt.  Last night, I switched up the pasta noodle, cheeses, and tomatoes in the dish, and created this recipe. 

Those of you that have been following my Facebook page or blog for a while now, know that I am a huge fan of BiAglut pasta.  I order BiAglut Penne, Rigatoni, Fusilli, and Shells (Pipes) from amazon in bulk.  It was recommended to me by the owner of Gluten Free Zone in Pittsburgh.  I can see why it's his favorite pasta. Several of my friends and followers on Facebook have tried it and told me it is the best gluten free pasta they have eaten.  BiAglut is not recommended for individuals with peanut allergies because it contains lupin flour and lupin protein. 

I am absolutely in love with Village Farms Mini San Marzano tomatoes.  I have been using them in pizza and pasta recipes for the past six months, and I send them to school with my daughters to eat as part of their lunch.  They are available at both Publix and The Fresh Market.  Grape tomatoes would be a good substitute in this recipe if you cannot find San Marzano tomatoes. 

When I use San Marzano tomatoes in recipes, I cut a small slice off the top, so I can squeeze out the seeds before slicing them. 

This 10 ounce box of Spinach might look like a lot, but when wilted, it is the perfect amount for this pasta dish. 

Don't be worried about all the cheese in this pasta dish.  It looks like a lot!  As my husband observed as he cleaned up the kitchen, a lot of it gets stuck to your pasta pot, serving bowl, and utensils!  :-)

When I make a pound of pasta, we always have leftovers.  Last night, that was not the case.  I think everyone loved it!  :-)

Four Cheese Pasta with Spinach & Tomatoes

Ingredients

1 pound gluten free pasta

1/4 C extra virgin olive oil

2 garlic cloves -- minced

10 ounces San Marzano tomatoes -- seeds squeezed out and cut in thirds

10 ounces fresh baby spinach -- finely chopped

1/2 C feta crumbles

1/3 C grated Asiago

1/3 C grated Parmesan 

1/3 C grated Romano

3/4 tsp coarse ground black pepper

1/2 tsp kosher salt

Directions

Cook your pasta according to package directions in a large pot of salted water.  Before you drain your pasta, reserve 1/3 cup of the cooking liquid.

While your pasta is cooking, warm the olive oil in a large skillet over medium-high heat.  Add the garlic, stirring for a minute or two until it begins to brown.  Add the tomatoes and spinach, cooking until the spinach is wilted.  

After draining your pasta, return it to the pasta pot and add the spinach and tomatoes, cheese, salt, pepper, and reserved cooking liquid.  Stir to combine before transferring to a serving plate or bowl.  

Serves 4

Recipe Notes

Any type of small sweet tomatoes, like grape or Pomodoro snack tomatoes, would work well in this recipe.  If the tomatoes are too small to cut into thirds easily, just cut them in half.   

Linked to:  Gluten-Free Wednesdays, Gluten-Free Fridays