Ingredients
Scale
- 8 oz (225 g) pasta (penne or spaghetti)
- 2 cups fresh spinach, chopped
- 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 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, about 1 minute.
- Add cherry tomatoes and cook until they start to soften, about 3-4 minutes.
- Stir in chopped spinach and cook until wilted, about 2 minutes.
- Combine cooked pasta with the veggie mixture. Toss to combine and season with salt and pepper.
- Serve topped with grated Parmesan and fresh basil. Enjoy!
Notes
- You can add crushed red pepper flakes for some heat.
- For a vegan version, substitute Parmesan with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 10 mg