Description
This Whole Wheat Pasta with Spinach and Tomato is a quick and healthy dish, packed with fresh veggies, whole grains, and a touch of garlic for a delicious, guilt-free dinner.
Ingredients
Scale
- 12 oz whole wheat pasta (spaghetti, penne, or fusilli)
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 4 cups fresh spinach
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- ¼ cup fresh basil, chopped
- ¼ cup grated Parmesan or vegan Parmesan (optional)
- Salt and pepper, to taste
- Lemon wedges for serving
Instructions
- Cook the whole wheat pasta according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Sauté garlic for 1-2 minutes until fragrant.
- Add the cherry tomatoes and cook for 4-5 minutes until they soften and begin to burst.
- Stir in the spinach, oregano, and red pepper flakes, cooking until the spinach wilts, about 2-3 minutes.
- Toss the cooked pasta into the skillet, adding a bit of the reserved pasta water to create a light sauce.
- Season with salt and pepper, then toss in the fresh basil and optional Parmesan.
- Serve with a squeeze of lemon for a bright finish.
Notes
- Add grilled chicken or tofu for extra protein.
- Swap out spinach for kale or arugula if preferred.
- Use gluten-free pasta for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg