Skillet Spaghetti with Spinach and Tomatoes
This is a unique and healthy spaghetti dish that will surprise and please everyone.
Servings: 6 people
Calories: 267kcal
Ingredients
Pasta and Veggies
- 10 ounces whole-grain spaghetti or high protein (your preference)
- 3 cups spinach leaves baby or regular spinach, bottom stems removed, divided, loosely packed
- 1 1/2 cups cherry tomatoes or grape tomatoes, halved
- 1 bunch asparagus cleaned, hard bottoms (about 2 inches) removed, and cut into 2-inch pieces
- 1 garlic clove minced
Spinach-Walnut Pesto
- 1/3 cup walnuts raw or toasted
- 1/3 cup parmesan freshly grated
- 1/2 tablespoon lemon juice freshly squeezed
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup water
- 1/2 tablespoon extra virgin olive oil
Instructions
- Preheat oven to 400 degrees.
- Boil and drain pasta according to package directions, reserving 1/4 to 1/2 cup of the pasta water for last step. Meanwhile, place asparagus and halved tomatoes in an oven-safe skillet or baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 15 minutes, until vegetables have browned in places and asparagus is tender. Remove from the oven.
- While pasta and veggies are cooking, add 1-1/2 cups of spinach and pesto ingredients (except walnuts) to blender. Puree on high until a smooth consistency is reached. Add the walnuts and puree again until smooth (there can be some coarse walnut pieces remaining).
- Toss pesto and pasta together. Add to skillet with the veggies, tossing to combine the veggies. Heat over low heat until the sauce coating the pasta is warmed. Add 1/4 cup pasta water while heating. Add additional to keep pasta sauce creamy, if necessary.
- Once heated through, serve and enjoy!
Nutrition
Serving: 1.5cups | Calories: 267kcal | Carbohydrates: 41g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 152mg | Fiber: 4g | Sugar: 2g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8