Fusilli Pasta with Fresh Tomato and Spinach
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 333.6
- Total Fat: 16.6 g
- Cholesterol: 11.9 mg
- Sodium: 301.4 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 8.4 g
- Protein: 16.2 g
View full nutritional breakdown of Fusilli Pasta with Fresh Tomato and Spinach calories by ingredient
Number of Servings: 5
Ingredients
-
1/4 cup Olive Oil
16 oz. box of Darielle Low Carb Fusilli Pasta
1 Fresh Express Bag of Spinach (4 cups)
3 oz (approx 12) grape tomatoes (cut in half)
1 garlic clove
1oz Asiago Cheese
1/2 cup grated parmesan cheese
Tips
May use salt in water for pasta and add salt and pepper for flavor. I don't but it is an option. Enjoy!
Directions
In a pot, cook fusilli pasta to al dente by following box instuctions. Meanwhile, in a 10-inch fry pan heat olive oil when heated add garlic. Bunch Spinach on cutting board and chop so it is a little smaller (Leaves are approx cut in half but don't have to be very precise.)
Add Spinach to olive oil to start it wilting. Drain and add pasta to fry pan also the halved tomatoes. Spinach should wilt some, pasta will cook thoroughly and tomatoes will get hot. (Approx 10-15 minutes) When all is finished, remove from burner, put in bowl and toss with cheeses. Serve immediately.
Serving Size: Serves 5
Number of Servings: 5
Recipe submitted by SparkPeople user MAREAR26.
Add Spinach to olive oil to start it wilting. Drain and add pasta to fry pan also the halved tomatoes. Spinach should wilt some, pasta will cook thoroughly and tomatoes will get hot. (Approx 10-15 minutes) When all is finished, remove from burner, put in bowl and toss with cheeses. Serve immediately.
Serving Size: Serves 5
Number of Servings: 5
Recipe submitted by SparkPeople user MAREAR26.