Garlicky Spinach and Pasta
Tomato Bruschetta
Ingredients
- 3 cups cellentani pasta (see Note)
- ¼ cup butter
- 5 cloves garlic, minced
- 2 (10-oz) pkg spinach
- 1 cup shredded Parmesan cheese
Instructions
- Cook pasta according to package directions; drain, reserving 1 cup pasta water.
- Meanwhile, melt butter in a large, deep skillet over medium heat. Add garlic; cook 30 seconds. Gradually stir in spinach until wilted.
- Add pasta water, and gradually stir in cheese until melted. Toss with hot cooked pasta.
Side Dish Ingredients
- 1 (8-oz) multigrain French bread baguette
- 2 Tbsp olive oil
- 1 clove garlic, halved
- 2 heirloom tomatoes, coarsely chopped (about 1 lb)
- ¼ tsp coarse sea salt
Side Dish Instructions
- Preheat oven to 400°F. Cut bread into 12 slices; arrange on a large baking sheet. Brush with oil.
- Bake 5 to 7 minutes or until browned and crisp.
- Rub cut sides of garlic over each slice; top with tomato, and sprinkle with salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
277
|
146
|
423
|
| Fat (g) | 12 | 5 | 17 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 11 | 5 | 16 |
| Carb (g) | 32 | 21 | 53 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 325 | 175 | 500 |
Low Calorie Meal Plan
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