Ingredients
Scale
- 8 ounces pasta (spaghetti or penne)
- 5 cups fresh spinach
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 cup low-sodium vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions in a pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- Add halved cherry tomatoes to the skillet and cook until they begin to burst (approximately 4 minutes).
- Stir in the fresh spinach and cook until wilted (around 2 minutes).
- Pour in the vegetable broth, add dried herbs, salt, and pepper, then simmer for about 5 minutes.
- Combine the drained pasta with the sauce in the skillet, tossing until well-coated. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg