Pasta Puttanesca with Baby Spinach
This take on a classic pasta dish is full of ingredients that keep the nutitious factor up and the flavor back in Italy.
Servings: 4 people
Calories: 318kcal
Ingredients
- 8 ounces whole wheat angel hair pasta
- 1 tablespoon olive oil
- 2 garlic cloves
- 12 grape tomatoes sliced in half
- 1/2 cup artichoke hearts diced
- 1 teaspoon anchovy paste eliminate to make vegetarian
- 1 teaspoon capers drained
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper freshly ground
- sea or kosher salt to taste
- 1 tablespoon basil freshly chopped
- 3/4 cup vegetable broth
- 1 cup baby spinach
- 1/4 cup parmesan cheese freshly grated
Instructions
- Cook pasta until al dente.
- In the meantime, while pasta is cooking, add to large skillet olive oil, turn to medium-low heat and sauté garlic until fragrant, about one minute. Add to skillet tomatoes, artichoke hearts, anchovy paste, capers, red pepper flakes, black pepper, salt and basil, saute another 2 minutes. Add vegetable broth, stir to combine. Sauté one additional minute.
- Add drained pasta to skillet along with spinach, toss to combine. Cover and allow spinach to wilt, about 1 minute. Top with parmesan cheese.
- We love this dish hot or cold...it's so easy to prepare and the taste is amazing.
Notes
The anchovy paste in the recipe does not make the pasta taste fishy or like anchovies in the least. The anchovy paste is very subtle and adds that extra special something that makes the taste POP!
Nutrition
Serving: 1.5cups | Calories: 318kcal | Carbohydrates: 41g | Protein: 11g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 389mg | Fiber: 6g | Sugar: 5g |
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9