Ingredients
Scale
- 8 ounces (225g) of spaghetti or your favorite long pasta
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Cook the 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, sauté until fragrant.
- Add cherry tomatoes and cook for 2-3 minutes until they soften.
- Stir in fresh spinach and cook until wilted, about 1-2 minutes.
- Combine cooked pasta with the vegetable mixture in the skillet. Toss well to combine.
- Season with salt and pepper to taste. Serve topped with grated Parmesan and fresh basil leaves.
Notes
- You can add a splash of lemon juice for extra brightness.
- Use gluten-free pasta if needed.
- For a vegan version, substitute Parmesan with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 250g)
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 20mg