Ingredients
Scale
- 8 oz spaghetti or linguine
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1/4 cup grated parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 1 cup mini mozzarella pearls (optional)
- 1 loaf Italian garlic bread, cut into sticks
- 2 tbsp butter, melted
- Fresh basil leaves for garnish
Instructions
- Cook pasta in salted boiling water until al dente; reserve 1/2 cup pasta water.
- Meanwhile, heat olive oil in a skillet over medium heat; sauté garlic until fragrant, about 1 minute.
- Add cherry tomatoes and cook until blistered, 2-3 minutes; stir in spinach until wilted.
- Toss pasta with tomato-spinach mixture, adding reserved pasta water to loosen as needed. Stir in parmesan and pepper flakes; season to taste.
- In a small bowl, toss mozzarella pearls with a splash of olive oil and a pinch of salt; warm in microwave for 20-30 seconds to soften (optional).
- Prepare garlic bread: brush sticks with melted butter and bake at 375°F (190°C) for 8-10 minutes until golden.
- Serve pasta with mozzarella, garlic bread sticks, and a few basil leaves for garnish.
Notes
- Substitute gluten-free pasta as needed.
- Skip the mozzarella if dairy-free.
- Prep in advance: chop garlic and tomatoes ahead.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Method: Stovetop and oven
- Cuisine: Italian-inspired
- Diet: Balanced
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 40 mg
