Ingredients
Scale
- 8 ounces whole grain or gluten-free pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach leaves
- 1/2 cup cooked chicken breast, sliced (or tofu for a vegetarian option)
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
- Optional: Fresh basil leaves for garnish
Feel free to visit your local farmer’s market for seasonal vegetables that can elevate this dish, or explore online specialty stores for unique pasta options.
Instructions
- Boil a pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Stir in cherry tomatoes and cook until they start to soften, about 3-4 minutes.
- Add spinach leaves and cook until wilted, about 2 minutes.
- Mix in the cooked chicken slices, ensuring they are heated through.
- Toss the cooked pasta with the vegetable mixture, ensuring everything is well combined.
- Sprinkle with Parmesan cheese, salt, and pepper to taste. Garnish with fresh basil if desired.
A tip from Mama Lou: Always taste as you go to ensure the balance of flavors is just right.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Nutrition
- Fat: 12g
- Carbohydrates: 50g
- Protein: 20g
