Description
15 minutes start to finish, this is the quickest, most delicious and nutritious vegetarian spaghetti recipe!
Ingredients
Units
Scale
- 1 lb spaghetti
- 1 tablespoon extra virgin olive oil
- 1/2 red onion, diced
- 3 cloves garlic, minced
- 4 cups packed baby spinach, roughly chopped
- 28 ounces diced canned tomatoes
- 2 teaspoons fresh basil, minced
- 1 teaspoon fresh oregano, minced
- 1/2 teaspoon chili flakes
- 3-4 tablespoons unsalted butter
- Salt and pepper
- Parmesan cheese to garnish
Instructions
- Cook spaghetti to al dente according to box instructions. Drain and pour back into pot. Add butter and stir to coat. Cover and set aside.
- While spaghetti is cooking, heat olive over medium high heat in a large skillet. Add onion and cook for 3-4 minutes until softened, stirring occasionally.
- Add garlic and spinach to the pan. Cook 3-4 minutes, until spinach has somewhat wilted and garlic is fragrant.
- Stir in tomatoes, herbs and chili flakes. Reduce heat to medium and simmer 2 minutes, stirring occasionally. Add salt and pepper to taste.
- Pour sauce over buttered pasta and stir to coat.
- Garnish with a little fresh basil and parmesan shavings.
- Prep Time: 5 mins
- Cook Time: 10 mins