Kids LiveWell Spaghetti
Carrabba’s worked within the Kids LiveWell guidelines, a program developed by the National Restaurant Association, to create this more healthful version of spaghetti with tomato sauce. It starts with whole-grain pasta and scratchmade sauce, then fresh spinach leaves are stirred in for an extra nutritional punch.
1/2 cup pomodoro sauce (recipe follows)
2 oz. whole-grain spaghetti
3 cups fresh spinach leaves, stemmed and washed
1 yellow onion, finely chopped
1/2 cup extra-virgin olive oil
4 garlic cloves, minced
1 can (28 oz.) whole tomatoes in juice
1/4 cup coarsely chopped basil
Kosher salt and freshly ground pepper, to taste
- Prepare pomodoro sauce: Combine onion and oil in medium saucepan over medium heat. Cook, stirring occasionally, until onion is golden brown and just beginning to caramelize, about 12 minutes. Add garlic and stir until fragrant, about 1 minute.
- Pour tomatoes and their juice into a bowl and crush tomatoes between fingers. Pour crushed tomatoes and their juices into saucepan; bring to a simmer. Reduce heat to medium-low; simmer, stirring often, until tomato juices thicken and sauce has reduced slightly, about 20 minutes. Season with salt and pepper.
- Remove from heat and sprinkle basil over sauce. Cover with the lid; let stand 5 minutes, then stir in basil. Cover and refrigerate until ready to use or up to 3 days.
- In large saucepot over high heat, bring 2 quarts water to a boil; add 1 tablespoon salt. Drop spaghetti into boiling water and cook according to package directions, stirring frequently with a pasta fork.
- While pasta is cooking, place cold pomodoro sauce in a saute pan and heat over medium heat.
- When the spaghetti is cooked al dente, stir well and drop spinach into boiling water to wilt. Drain pasta and spinach in colander.
- Add spaghetti and spinach to pan with the pomodoro sauce; toss with sauce over medium heat. To serve, transfer pasta to a plate or bowl.