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Spaghetti with Spinach and Tomatoes (02.19.15)

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Posted at 11:19 AM, Feb 19, 2015
and last updated 2015-02-19 18:13:45-05
  • 6 ounces whole-grain spaghetti
  • 2 tablespoons olive oil
  • 1 medium sweet onion, thinly sliced
  • 2 cloves garlic, chopped
  • 1/4 tablespoon red pepper flakes
  • 4 cups fresh spinach, chopped
  • 2 pints grape tomatoes, halved
  • 1/4 cup part-skim mozzarella, shredded
  • 1/3 cup pecans, chopped
  • No Salt Seasoning and Pepper

Cook the pasta according to the package directions. Keep warm.

Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, red pepper flakes, no salt seasoning and pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes.

Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more. Add the spinach and cook, tossing frequently, until tender, 1-2 minutes.

Add the pasta and cheese; toss to combine. Top with almonds. Serve immediately.

Sponsor: Intermountain Medical Center Heart Institute