Description
A quick and versatile rotini pasta dish made with garlic, olive oil, tomatoes, spinach, and parmesan. Perfect as a light main course or side, and easily adaptable with proteins or extra veggies.
Ingredients
- 12 oz rotini pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 1/2 cups cherry tomatoes, halved
- 2 cups fresh spinach or baby kale
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp fresh basil, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Stir in cherry tomatoes and cook until softened.
- Add spinach and cook until just wilted.
- Toss in the cooked rotini, adding reserved pasta water as needed to loosen.
- Mix in Parmesan cheese, season with salt, pepper, and red pepper flakes.
- Garnish with fresh basil and serve warm.
Notes
Add grilled chicken, shrimp, or sausage for protein.Make it creamy with a splash of heavy cream or cream cheese.Use sun-dried tomatoes or roasted red peppers for extra flavor.Turn into a cold pasta salad with Italian dressing, cucumbers, olives, and feta.Swap olive oil for pesto for a vibrant variation.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg
