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Pasta With Tomatoes, Spinach and Goat Cheese


1 6-ounce bag baby spinach, rinsed, or 1 bunch (about 12 ounces) fresh spinach, stemmed and washed

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

1 pound fresh, ripe tomatoes, peeled, seeded and finely chopped or grated

Salt and freshly ground pepper

2 tablespoons slivered basil

3/4 pound farfalle or fusilli

2 ounces goat cheese, crumbled



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