Ingredients
Scale
- 200g 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 or parsley 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 sauté until fragrant.
- Add cherry tomatoes and cook until they start to soften, about 2-3 minutes.
- Stir in spinach and cook until wilted, about 1-2 minutes.
- Combine cooked pasta with the skillet mixture, tossing to evenly coat.
- Season with salt and pepper, then sprinkle with grated parmesan and fresh herbs before serving.
Notes
- You can add crushed red pepper flakes for a spicy kick.
- For a vegan version, replace parmesan with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 10mg