Ingredients
Scale
- 8 oz spaghetti or linguine
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh basil for garnish
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 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 sautéed vegetables. Toss well to combine.
- Season with salt and pepper. Serve hot, garnished with grated Parmesan and fresh basil.
Notes
- Feel free to add red pepper flakes for a spicy kick.
- Use fresh basil for the best flavor.
- This dish can be made vegan by omitting Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg