Ingredients
Scale
- 8 oz (225 g) 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 freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the pasta 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 to the skillet and cook for 2-3 minutes until they start to soften.
- Stir in the spinach leaves and cook until wilted, about 1-2 minutes.
- Combine the cooked pasta with the veggie mixture. Toss well to coat.
- Season with salt and pepper. Serve hot, topped with grated Parmesan cheese and fresh basil.
Notes
- You can add red pepper flakes for a spicy kick.
- Use vegan cheese or nutritional yeast for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Boiling, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 410 Kcal
- Sugar: 8g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg