Ingredients
Scale
- 8 oz spaghetti or pasta of choice
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add cherry tomatoes and cook for 2-3 minutes until slightly softened.
- Stir in spinach leaves and cook until wilted, about 1-2 minutes.
- Combine cooked pasta with the vegetables in the skillet. Toss well to coat.
- Sprinkle with grated Parmesan cheese, salt, and pepper. Garnish with fresh herbs before serving.
Notes
- You can substitute Parmesan with vegan cheese for a dairy-free version.
- Add crushed red pepper flakes for extra spice.
- Use whole wheat pasta for added fiber and nutrients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 410 Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 15mg