Sun-Dried Tomato-Spinach Spaghetti
Nutty Roasted Asparagus
Ingredients
- 4 oz spaghetti (preferably whole grain)
- 1½ Tbsp butter, divided
- 1 Tbsp minced garlic
- 1 (5-oz) pkg baby spinach
- ¼ tsp kosher salt
- ¼ tsp crushed red pepper
- ¼ cup thinly sliced sun-dried tomatoes in oil
- ⅓ cup white wine (or use low-sodium chicken broth)
- ¼ cup freshly shaved Parmesan cheese (or use shredded)
Instructions
- Cook pasta according to package directions.
- Melt 1 Tbsp butter in a large skillet over medium-high heat; add garlic, and cook 30 seconds or until fragrant. Stir in spinach; cook 2 to 3 minutes or until wilted. Sprinkle with salt and red pepper.
- Add tomatoes and wine to skillet; simmer 1 to 2 minutes. Stir ½ Tbsp butter; cook until butter is melted.
- Stir in pasta, and sprinkle with cheese.
Side Dish Ingredients
- 1 (12-oz) pkg asparagus tips
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp pine nuts
Side Dish Instructions
- Preheat oven to 400°F. Toss asparagus with oil, salt, and pepper on a greased rimmed baking sheet.
- Bake 10 minutes or until crisp-tender. Stir and sprinkle with nuts; bake 2 minutes longer or until nuts are golden.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
262
|
100
|
362
|
| Fat (g) | 10 | 9 | 19 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 10 | 3 | 13 |
| Carb (g) | 33 | 5 | 38 |
| Fiber (g) | 6 | 3 | 9 |
| Sodium (mg) | 417 | 196 | 613 |
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