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.