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Vegetarian pasta

Recipe by:Chad Minton
The Ritz-Carlton, Marina Del Rey


  • ¾ cup fresh tomato fusilli, cooked
  • 1 T. extra-virgin olive oil
  • 1 ea. ripe tomato, cubed
  • 1 t. minced garlic
  • ¼ t. chile flakes
  • ½ cup cubed zuchinni
  • 1 t. capers
  • ¼ t. sea salt
  • 1 cup fresh spinach, washed and patted dry
  • 1 T. butter
  • ¼ cup shaved Parmesan cheese


Heat olive oil in sauté pan and add tomato and minced garlic. Sauté for a moment before adding chile flakes and cubed zuchinni. Continue to sauté and add capers and sea salt to taste. With a slotted spoon, remove pasta from boiling water and place directly in sauté pan. Add fresh spinach and butter and continue to sauté until spinach is wilted. Top with shaved Parmesan cheese.

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