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
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook 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, about 1 minute.
- Add cherry tomatoes and cook until they begin to soften, about 3 minutes.
- Stir in spinach leaves and cook until wilted, about 2 minutes.
- Add cooked pasta to the skillet, tossing to combine with the vegetables and sauce.
- Season with salt and pepper, then sprinkle with grated Parmesan cheese before serving.
Notes
- Feel free to add red pepper flakes for a spicy kick.
- This dish can be made vegan by omitting Parmesan cheese or using a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Saute, boil
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: Fifty-five grams
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg