Ingredients
Scale
- 8 oz pasta (penne or spaghetti)
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook pasta 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 for 2-3 minutes until slightly softened.
- Stir in chopped spinach and cook until wilted.
- Combine cooked pasta with the sauce mixture. Toss well to combine.
- Sprinkle with grated Parmesan cheese and garnish with fresh basil. Serve hot.
Notes
- You can substitute baby spinach with kale or arugula for variation.
- For a vegan version, swap Parmesan with nutritional yeast.
- Make it gluten-free by using gluten-free pasta options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Boiling, sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 250g)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg