Spinach And Summer Tomato Pasta

• 6 ounces angel hair pasta
• 8 cups water, for boiling
• 1 tablespoon olive oil
• 10 ounces frozen spinach, thawed and squeezed dry
• 2 cloves garlic, minced
• 1/8 teaspoon freshly ground nutmeg
• 1/8 teaspoon red pepper flake
• 1 pinch salt, to taste
• 1 pinch pepper, to taste
• 2 tablespoons unsalted butter
• 1/2 cup cherry tomatoes, cut in half
• 1/2 cup sungold heirloom tomatoes, cut in half
• 1/4 cup freshly grated parmesan cheese

1. Bring a large pot of salted water to a boil and add pasta.
2. Cook just until tender, about 8 to 10 minutes.
3. Drain and transfer to a large serving bowl.
4. In the meantime heat oil over medium in a small skillet and add spinach.
5. Cook for 1 to 2 minutes before adding garlic, nutmeg, red pepper flake, salt and pepper.
6. Cook another 2 to 3 minutes then remove from heat and set aside.
7. Gently toss spinach mixture throughout pasta until evenly distributed.
8. Next add butter and tomatoes; toss to coat and mix evenly. Garnish with parmesan and serve

pasta, water, olive oil, frozen spinach, garlic, freshly ground nutmeg, red pepper, salt, pepper, unsalted butter, cherry tomatoes, sungold heirloom tomatoes, freshly grated parmesan cheese

Taken from food52.com/recipes/3630-spinach-and-summer-tomato-pasta (may not work)