Another 30 minute weeknight dinner idea, perfect for Meatless Monday. I used Spinach but Kale is also a good option.
Sun Dried Tomato and Spinach Pasta
Ingredients
Spaghetti ( I used half the package)
Salt
1 Tablespoon olive oil
3-4 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
1/4 - 1/2 cup sun dried tomatoes, sliced
2-3 cups baby spinach (or kale)
1 lemon, juiced
1/2-1 cup grated parmesan cheese
salt and pepper
optional toppings: basil or nuts
Directions
Boil pasta in salted water according to package directions for al dente.
Heat oil in a large skillet. Add garlic and red pepper flakes and sauté for about 30 seconds.
Add sun dried tomatoes and spinach and cook for about a minute until spinach begins to wilt.
Add spaghetti and about 1/2 cup of the pasta water and toss to combine.
Squeeze lemon into skillet, add 1/2 cup of parmesan cheese and toss to combine.
Taste and add salt and pepper as needed.
If needed, add a little more of the pasta water and parmesan cheese.
To serve: top with parmesan cheese and optional toppings such as basil or nuts.