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)
Instructions
- Cook the pasta in salted boiling water according to package instructions. 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 soften, about 3-4 minutes.
- Stir in spinach and cook until wilted, about 2 minutes.
- Combine cooked pasta with the spinach and tomato mixture. Toss to combine.
- Season with salt and pepper, then top with grated Parmesan if desired. Serve immediately.
Notes
- You can add red pepper flakes for a spicy kick.
- For a vegan version, omit Parmesan cheese or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg