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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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As usual, I was rummaging around my kitchen trying to figure out something to eat. I had a bag of spinach in my freezing I had been meaning to use, so I came up with this little number. Real easy and nutritious for a simple weeknight meal. Serve with garlic bread and a salad. Ingredients:
8 ounces whole wheat spaghetti, cooked |
12 ounces frozen spinach, thawed |
1 medium onion, chopped |
2 garlic cloves, sliced |
3/4 cup vegetable spaghetti sauce |
parmesan cheese or vegan parmesan cheese |
olive oil |
salt or pepper |
red pepper flakes (optional) |
Directions:
1. In large skillet over medium heat, add olive oil and onions.
2. After the onions begin to get slightly translucent, make a 'hot spot' in the pan, add garlic.
3. When garlic becomes fragrant, add spinach. (And pepper flakes if using).
4. Fry for a few minutes, then add sauce.
5. Add salt/pepper to taste.
6. After another minute, add noodles, toss to coat.
7. Turn off heat, add parmesian cheese to taste.
8. You can add more tomato sauce if you like your pasta a bit more saucey. Or substitute a can of diced tomatoes if you like.
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