Ingredients
1 lb. medium fresh peeled deveined shrimp 8 oz. cavatelli 12-16 oz. washed cleaned spinach stems removed 1 container grape tomatoes halved 1/2 lb. fresh mozzarella cubed small 2 tbs. extra virgin olive oil 4 garlic cloves minced salt and fresh ground pepper to taste
Preparation
boil the water for the cavatelli and a pinch of salt and a bit of olive oil to the water. In a saute’pan heat 1 tbs. of the olive oil on medium heat, quickly add the minced garlic saute’ for about a minute. Wilt the spinach in the same pan, add the other tbs. of oil and salt and pepper to taste stir for about 1 more minute. Take off of the flame. By this time the water for the cavatelli should be boiling add your pasta cook until done. rinse the cavatelli toss with the spinach mixture. Add the tomatoes and mozzarella. toss altogether, serve with olive oil and a crusty italian bread.
