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Pasta with Pears, Spinach, Walnuts & Cherries in Rosemary Garlic Sauce

Prep Time 30 minutes
Servings 4 Servings

Ingredients

  • 1 cup uncooked pasta I used bowties
  • 1 large pear
  • 1 large garlic clove
  • 1 1/4 cup almond soy, or regular milk
  • 2 teaspoons rosemary dried or fresh
  • 2 cups spinach
  • 1/2 cup crushed or chopped walnuts
  • 1/2 cup dried cherries
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Bring 6 cups water to a rolling boil in a large pot. Add pasta and cook until al dente.
  2. Mince garlic. In a sauté pan, add enough olive oil to cover the bottle of the pan and warm over medium heat. Add minced garlic and allow to simmer for a few minutes.
  3. Slowly add almond milk and rosemary, and increase to medium-high heat. Allow the sauce to cook down and thicken, until about 1/3 its original volume. Add salt and pepper, more to taste if desired.
  4. Thinly slice pear. Place pear slices into simmering sauce and cook until pears are tender, about 4 minutes.
  5. Add spinach and cooked pasta to the pan and toss with a spoon or tongs until pasta is coated with sauce. Spinach should wilt slightly in the process. Top with crushed walnuts and dried cherries, and toss again. Season with salt and pepper to taste.

Recipe Notes

** This recipe was entered into the Pasta Fits Recipe Redux contest. As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.