Ingredients
Scale
- 8 oz spaghetti or your favorite pasta
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil or parsley for garnish
Instructions
- Cook the pasta in salted boiling water 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 until they start to burst and release juices, about 3-4 minutes.
- Stir in the spinach leaves and cook until wilted, about 2 minutes.
- Combine the cooked pasta with the skillet mixture. Toss to coat evenly.
- Season with salt and pepper to taste. Serve topped with grated Parmesan cheese and fresh herbs.
Notes
- You can substitute whole wheat or gluten-free pasta if desired.
- Add red pepper flakes for a spicy kick.
- For a dairy-free version, omit Parmesan or use a plant-based cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop sauté and boil
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 410 kcal Kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 10mg