Ingredients
Scale
- 8 ounces pasta (penne or spaghetti)
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 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 garlic and sauté until fragrant, about 1 minute.
- Add cherry tomatoes and cook until they start to soften, about 3 minutes.
- Stir in the chopped spinach and cook until wilted, about 2 minutes.
- Add the cooked pasta to the skillet and toss to combine. Season with salt and pepper.
- Serve hot, topped with grated Parmesan cheese and fresh basil leaves.
Notes
- Feel free to add red pepper flakes for a spicy kick.
- You can substitute Parmesan with vegan cheese for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 410 Kcal
- Sugar: 7g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 20mg