April 27, 2017

Spinach-Tomato Pasta

It’s been a while since I’ve cooked anything interesting… having practically no energy kind of does that to you. But I felt a little better this week, and had some fresh veggies to use up, so I got creative. And I thought it was good enough to share!

{2-3 Tbsp} olive oil
{2 small} white onions, chopped
{2 cups} fresh spinach leaves [packed down a little]
{1 cup} cherry tomatoes, halved [about 25]
{3 cloves} fresh garlic, minced
{3 cups} cooked whole-grain pasta
{1 cup} shredded mozzarella

  1. Saute onions in olive oil until soft [Note: to avoid crisping or browning, cook no higher than Med-Low heat, for about 45 minutes, stirring occasionally].
  2. Add spinach, tomatoes, and garlic to the pan. Turn up heat to Medium, and stir constantly for about 5 minutes, or until spinach starts to wilt.
  3. Add pasta and heat for a few more minutes, adding extra olive oil if necessary to keep it from sticking to the pan [Note: I used spaghetti because I already had some cooked, but you can use whatever shape or size you prefer].
  4. Top generously with mozzarella before serving.

Makes 3 main-dish-sized servings.
Nutrition Info: 466 Calories {60 Carbs, 21 Protein, 19 Fat}
Serving Suggestion: grilled chicken or Italian sausage links, fresh rolls

Tried it? Let me know what you think!

Linked up to Time-Warp Wife’s {Titus 2}sdays.


  1. Sounds simple and delicious!