Ingredients
Scale
- 8 ounces of spaghetti or pasta of choice
- 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 freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the pasta according to package instructions until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cook until fragrant, about 1 minute.
- Add cherry tomatoes to the skillet, cook until they soften slightly, about 2-3 minutes.
- Stir in fresh spinach leaves, cook until wilted, about 2 minutes.
- Combine cooked pasta with the skillet mixture, toss to coat evenly. Season with salt and pepper.
- Serve immediately topped with grated Parmesan cheese and extra herbs if desired.
Notes
- You can add a splash of pasta water for a silkier sauce.
- For a vegan version, omit cheese or use vegan cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 10mg