TIME
Prep Time: 25 mins
Total Time: 30 mins
Makes: 4 servings
INGREDIENTS
3 cup whole wheat spaghetti, cooked (or gluten-free pasta)
3 Tbs olive oil
1 pnt cherry tomatoes
1/3 cup onion, chopped
2 cloves garlic, minced
1/8 tsp salt
1/8 tsp pepper
crushed red pepper flakes, to taste
1 (5 oz.) package baby spinach
1 1/2 oz goat cheese, crumbled optional
DIRECTIONS
Prep
Chop onion and mince garlic.
Make
Fill medium-sized pot with water and bring to a boil. Cook pasta according to package directions.
In a large, deep skillet, warm olive oil on medium-low heat. Add tomatoes, and onion. Sauté for 5-7 minutes or until tomatoes start to release some of their juices.
Stir in the garlic, salt, pepper, red pepper, and baby spinach. Cook another 2-3 minutes or until spinach has wilted.
Stir in the hot pasta and goat cheese. I recommended adding one large heaping scoop of pasta to the skillet at a time. Toss to coat, then repeat until well combined.
Notes
Gluten-free pastas, especially those made with beans such as a chickpea or rice and lentil, are a great swap and offer an added bump in protein and fiber. Use this easy meal to clean up the fridge by adding in leftover proteins such as roasted chicken, salmon or crumbled turkey burgers.
Recipe Source: Living Plate RX
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