Pasta: 12-16 oz dry rainbow pasta (or any other dry pasta), 1 tsp salt, 3 quarts water
Preparation Bring water to a boil, add salt and pasta. Cook 9-11 min (until al dente). At 5 min mark, add frozen spinach (from sauce ingredients). Continue cooking until the 9-11 min mark. Strain spinach and set aside. Strain pasta (don't rinse) and set aside.
Sauce: 2 Tbsp butter, 2 Tbsp olive oil, 1/4 of white onion (thinly sliced), 1 Tbsp garlic (diced), 1/2 cup white wine (preferably pinot grigio), 1/4 cup remaining pasta water, 1 roma tomato (thinly sliced), 1/2 tsp lemon zest, 1-2 tsp lemon juice, 2 cups spinach, salt & pepper as desired.
Preparation: Saute butter, olive oil, onion and garlic in saute pan on med heat for 4-6 min (until softened). Add spinach, white wine, pasta water, lemon zest, lemon juice and salt & pepper. Simmer for an additional 15-20 min on med-low (stir occasionally, sauce should reduce). Pour over pasta and serve.
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