INGREDIENTS
4 cups
Baby spinach, leaves
2 tsp
Basil, dried
4
Garlic cloves
2 tsp
Oregano, dried
1
Shallot
1 1/2 28 ounce cans
Tomato, Organic original or fire roasted
1 tbsp
Balsamic vinegar, aged
1
dry 6-ounce dry weight can Green olives, ripe pitted
1 tsp
Honey
1 lb
Cavatappi
1/4 tsp
Black pepper
1/2 tsp
Kosher salt
1/4 tsp
Nutmeg, ground
1 tsp
Red pepper flakes
2 tbsp
Olive oil
2 tbsp
Butter, unsalted
8 oz
Mozzarella cheese, fresh
1/2 cup
Parmesan cheese, grated