Jennifer Gerasole, the exuberant force behind much of Girasole’s deliciousness, shares her, delightfully simple recipe for Spinach Spaghetti. Make in at home, or better yet head over to Girasole in Shadyside for take out or a meal on the terrace this summer.

Spinach Spaghetti

Serves 6

Ingredients

¼ cup extra-virgin olive oil

1 tablespoon garlic, minced

S&P to taste

1 tablespoon basil, chiffande

1 pound buffalo mozzarella, diced

½ cup grape tomatoes, sliced in half

1 cup corn kernels

1 pound dececco spaghetti

 2 tablespoons butter

INSTRUCTIONS

 In a mixing bowl combine olive oil, garlic and salt and pepper. Add basil, mozzarella tomatoes and corn.

In large stockpot bring 6 quarts of salted water to a boil, add spinach spaghetti. Halfway through the cooking time add corn and finish cooking. Drain away the water, and stir corn, spinach and pasta into mixing bowl with other ingredients. Add butter and toss before plating.

       

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