Ingredients
Scale
- 1 pound short cut pasta (like mini penne)
- 3 tablespoons extra-virgin olive oil
- 1/2 cup yellow onion (diced)
- 3 cloves garlic (minced)
- 2 teaspoons salt
- 10 ounces cherry tomatoes (halved)
- 4 cups fresh spinach
- 1 cup 2% milk
- 1/2 cup grated parmesan cheese
- 2 tablespoons fresh parsley (for garnish)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, then drain.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent.
- Add cherry tomatoes; cook until softened.
- Stir in spinach; cook until wilted.
- Pour in milk; simmer gently for about 2 minutes.
- Combine drained pasta with sauce, tossing well.
- Stir in parmesan cheese until melted.
- Serve warm, garnished with parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
Keywords: For added creaminess, increase the amount of milk or cheese to your preference. Pair with grilled chicken or shrimp for extra protein.
