Ingredients
Scale
- 8 ounces whole wheat pasta
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
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 red pepper flakes, sauté for about 1 minute until fragrant.
- Add cherry tomatoes and cook for 3-4 minutes until they soften slightly.
- Stir in spinach and cook until wilted, about 2 minutes.
- Combine the cooked pasta with the vegetable mixture. Toss to combine evenly.
- Sprinkle with grated Parmesan cheese, salt, and black pepper. Serve immediately.
Notes
- You can substitute spinach with kale or arugula for variation.
- Use gluten-free pasta to make the dish gluten-free.
- Add crushed red pepper for extra heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 10mg