Ingredients
Scale
- 8 ounces of whole wheat pasta
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the whole wheat 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 red pepper flakes, cook for 1 minute until fragrant.
- Add cherry tomatoes and cook for 3-4 minutes until they start to soften.
- Stir in chopped spinach and cook until wilted, about 2 minutes.
- Add the cooked pasta to the skillet, tossing to combine with the vegetables.
- Season with salt and black pepper, then sprinkle with grated Parmesan cheese.
- Serve hot garnished with extra Parmesan if desired.
Notes
- You can substitute basil or arugula for spinach for a different flavor.
- For a vegan version, skip the Parmesan cheese or use a plant-based alternative.
- This dish can be prepared ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 5mg