5-Ingredient Spinach Parmesan Pasta
This recipe was originally created by Heinen’s Wellness Consultant, Carla Iafelice.
It may seem as though pasta and wellness are enemies, but with the right ingredients, you actually can create a delicious, creamy, cheesy pasta with a substantial amount of nutritional goodness!
That’s how this 5-ingredient dinner came to be! Featuring whole grain bean or quinoa spaghetti noodles tossed with premium grass-fed butter, baby spinach and plant-based parmesan cheese, eating well has never been so comforting!
5-Ingredient Spinach Parmesan Pasta
Cook time: 15min Prep time: 5min Total time: 20min
Servings: 4
Ingredients
- 8 oz. whole grain, bean or quinoa spaghetti, uncooked
- 4 Tbsp. Kerrygold butter
- 4 garlic cloves, minced
- 5-6 cups (1 container) Heinen's baby spinach
- 1/4 cup Heinen's vegan shredded parmesan cheese
Instructions
- Add the pasta to a large pot of boiling salted water and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water. Set the pasta aside.
- Using the same pot, melt the butter over medium heat. Add the garlic and cook for 2-3 minutes.
- Add the pasta and spinach. Gently toss and cook until the spinach leaves wilt slightly. If the pasta starts to dry out, add some of the reserved pasta water (1/3 cup at most).
- Stir in the plant-based parmesan cheese and gently toss until combined. Season to taste with salt and pepper.
- Pour the pasta into a large bowl and garnish with additional parmesan cheese.
I often make whole grain linguine and clam sauce. I’m just going to add spinach to the recipe and leave out the butter.