This is my go-to pasta dish when I’m tired, I don’t really want to cook, but I want something satisfying and healthy. Pasta with Sautéed Spinach and Garlic can be prepared in 20 minutes (as long as you are cooking the pasta as you prep), has an easy clean up and is super delicious! This recipe also lends itself to lots of creativity as you can saute other veggies with the spinach garlic pasta such as red peppers, cherry tomatoes, onion, broccoli, zucchini or mushrooms. I like it without tomato sauce, but you can add some sauce as well.
Serve with a Greek Salad or a Seared Mushroom Salad with Gorgonzola and Arugula.
Pasta with Sautéed Spinach and Garlic
Ingredients
- 6 ounces uncooked spaghetti
- 1/4 cup extra virgin olive oil
- 10 cloves garlic
- 2 tsp oregano, dried
- 1 tsp basil, dried
- 10 ounces fresh spinach, stems removed
- 1 tsp balsamic vinegar
- Salt and Pepper, to taste
- 2 teaspoons Grated Parmesan
Instructions
- Cook spaghetti according to directions. Drain.
- Sauté garlic, oregano, and basil in 2 Tablespoons olive oil on medium heat for 1 minute. Add spinach. Sauté for 3 minutes or until spinach is cooked down. Turn off heat and mix in balsamic vinegar
- In a serving bowl, toss pasta with spinach mixture and drizzle on 2 more Tablespoons olive oil.
- Serve with grated Parmesan cheese.
Nutrition
Calories: 639kcalCarbohydrates: 76gProtein: 18gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 4mgSodium: 197mgPotassium: 1088mgFiber: 7gSugar: 4gVitamin A: 13373IUVitamin C: 45mgCalcium: 284mgIron: 7mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Bill Bradley, R.D.
Bill’s passion is to live and teach the principles of good food, generosity, and how to open our hearts while we take care of ourselves and others. More →
Love this recipe! Sautéed shrimp in the pan before adding the spinach. Added some feta cheese & kalamata olives in the tossing step for a real Mediterranean flare. So easy to put together & will definitely make this again.
I tried this tonight. Wonderful. I substituted ZENB gluten free Spaghetti because of health reasons. Added bacon bits, halved grape tomatoes and a little bit of broccoli left over. Pared with a nice red wine blend – excellent. Will try with mushrooms next time. Note: ZENB is a little drier than regular pasta so a little more EVOO is needed.
Hi there. I haven’t tried this yet, but was wondering if the nutritional info is correct. The calories seem really high – just trying to figure out where they are coming from. Thanks.
Hi Allison,
Thanks for seeing this. Our mistake! The nutrient analysis now is correct. -Bill
Great recipe for using up left over pasta! I added some halved grape tomatoes sautéed in olive oil.
Perfect!