High-Protein Spaghetti with Spinach and Tomato Sauce recipe

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Ingredients

12 ounces enriched thin spaghetti (such as Ronzoni® Smart Taste®)
2 teaspoons pine nuts
1 tablespoon olive oil
3 cloves garlic, minced, or more to taste
2 small shallots, julienned
8 cherry tomatoes, halved, or more to taste
1 lemon, zested and juiced
1 (5 ounce) package fresh spinach
¼ cup grated Parmesan cheese
4 teaspoons grated Parmesan cheese

Nutrition Info

373.4 calories
carbohydrate: 69.5 g
cholesterol: 6.2 mg
fat: 7.2 g
fiber: 10.2 g
protein: 14.2 g
saturatedFat: 1.9 g
servingSize: -
sodium: 157.4 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the thin spaghetti, bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside, reserving 1/4 cup pasta water.

  2. While pasta is cooking, place pine nuts in a large skillet over medium-low heat. Cook, stirring frequently, until golden-brown, about 3 minutes. Remove nuts to a plate.

  3. Add olive oil to the skillet and increase heat to medium. Add garlic, shallots, cherry tomatoes, and lemon zest, cook and stir until shallots have softened and turned translucent, about 5 minutes. Add spinach, lemon juice, toasted pine nuts, salt, and pepper, cook until spinach has wilted, 1 to 2 minutes. Add drained pasta, 1/4 cup Parmesan cheese, and reserved pasta water, mix to combine. Serve with remaining Parmesan sprinkled on top.

Recipe Yield

4 servings

Recipe Note

We love this vegetarian dish;it's simple, healthy, and super easy to make. You could easily add chicken if you're looking for a more complete meal.

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