SPINACH PASTA
This recipe is an excellent source of inspiration for quick and simple dinner idea. I used coconut milk for this recipe instead of heavy cream to add a creamy and sweet flavor to the dish. However, feel free to use heavy cream if you prefer.
Ingredients:
- 3/4 cup of pasta (I used whole wheat pasta)
- Approximately 1 tablespoon of olive oil
- 2 garlic cloves
- Approximately 3 cups of spinach
- Salt, to taste
- Black pepper, to taste
- Approximately 65 ml of heavy coconut cream or heavy cream
Directions:
1. Bring water to a boil and cook the pasta for 10 minutes.
2. In a large skillet, heat 1 tablespoon of olive oil. Mince the garlic cloves and sauté them for about 30 seconds, being careful not to overcook the garlic.
3. Add the spinach (I used 3 large handfuls of fresh baby spinach leaves, but feel free to use more, as it will shrink down a lot).
4. Once the spinach is cooked down, season with salt and pepper, and then add the heavy coconut cream.
5. Combine the spinach and cream mixture with the pasta and enjoy!
Total calories: 520.