Ingredients
Scale
- 8 oz cavatappi pasta
- 2 tbsp olive oil
- 4 cloves fresh garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- ¼ tsp red pepper flakes (optional)
Instructions
- Boil salted water in a large pot over high heat. Add cavatappi and cook according to package instructions until al dente, about 8-10 minutes.
- In a skillet over medium heat, warm olive oil. Sauté minced garlic until fragrant, about 1 minute.
- Add cherry tomatoes and spinach to the skillet, stirring frequently until tomatoes soften and spinach wilts, approximately 3-4 minutes.
- Drain the cooked cavatappi (reserving a cup of pasta water) and mix it into the skillet with vegetables. Stir well while gradually adding reserved pasta water as needed for moisture.
- Sprinkle grated Parmesan cheese over the mixture, stirring gently until melted. Season with salt, pepper, and red pepper flakes if desired.
Notes
- Feel free to substitute Parmesan with goat cheese or add sautéed zucchini or bell peppers for added flavor.
- For gluten-free options, use gluten-free cavatappi pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 20mg