Tried & True Recipies

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Lori’s Corkscrew Pasta with Spinach and Fresh Mozzarella

1 pound or corkscrew pasta cooked al dente
3 cloves crushed garlic
1 package frozen, chopped spinach
Garlic salt (the garlic salt is the key)
4 tablespoons olive oil
12 fresh mozzarella mini balls, halved

Toasted pine nuts. Cook pasta al dente. While pasta is cooking, cook spinach in microwave. Sauté garlic in olive in a large saucepan. When spinach is cooked add it to the garlic and olive oil. Season with garlic salt. Add cooked pasta to mixture of spinach and garlic. While pasta is still warm, add the fresh mozzarella balls. Garnish with toasted pine nuts. You can either serve warm or at room temperature.