- 8-oz. penne or ziti pasta, uncooked
- 8 cup (8-oz.) packed baby or torn spinach leaves
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 large tomato, diced
- 1-3/4 cup (7-oz.) Sargento® Fine Cut Shredded Mozzarella Cheese, divided
Cook pasta according to package directions adding spinach to water during last minute of cooking, stirring until wilted.
Meanwhile, heat oil in a large, deep skillet over medium heat. Add garlic; cook 2 minutes. Add broth and bring to a simmer; cook 4 minutes.
Drain pasta and spinach; add to skillet, tossing well. Simmer 2 minutes, tossing frequently. Stir in tomato; heat through. Season with salt to taste. Transfer mixture to four shallow pasta bowls; top each serving with 1/4 cup of Sargento® Fine Cut Shredded Mozzarella Cheese. Immediately toss pasta with two spoons until cheese melts. Top each serving with remaining cheese. Serve with freshly ground black pepper (optional).