Ingredients
Scale
- 8 oz spaghetti or your preferred 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
- Fresh basil for garnish
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 for 1 minute until fragrant.
- Stir in cherry tomatoes and cook for 2-3 minutes until softened.
- Add spinach leaves and cook until wilted, about 1-2 minutes.
- Combine cooked pasta with the sauce, toss well.
- Serve topped with grated parmesan and fresh basil.
Notes
- You can add red pepper flakes for a spicy kick.
- Use gluten-free pasta to make it gluten-free.
- For a creamier sauce, stir in a spoonful of ricotta cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 20mg