Ingredients
Scale
- 8 oz (225 g) of pasta (penne or spaghetti)
- 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 leaves for garnish
Instructions
- Cook the pasta in boiling salted water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add cherry tomatoes to the skillet and cook until they soften, about 3 minutes.
- Stir in the spinach and cook until wilted.
- Combine the cooked pasta with the sauce in the skillet, tossing to coat evenly.
- Sprinkle with Parmesan cheese, salt, and pepper. Garnish with fresh basil leaves before serving.
Notes
- You can add crushed red pepper flakes for a spicy kick.
- Use dairy-free Parmesan for vegan version.
- For extra protein, add cooked chicken or tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg