Ingredients
Scale
- 8 oz (225 g) whole wheat pasta
- 1 cup (240 ml) low-sodium chicken or vegetable broth
- 1 cup (240 ml) unsweetened almond milk
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (150 g) spinach, fresh
- 1/4 cup (25 g) grated Parmesan cheese
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
Instructions
- Cook the whole wheat pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat, then add minced garlic and sauté until fragrant.
- Add cherry tomatoes and cook until they start to soften, about 3-4 minutes.
- Pour in the chicken or vegetable broth and almond milk, stirring to combine.
- Add cooked pasta, spinach, Parmesan cheese, salt, pepper, and Italian seasoning. Stir gently until creamy and heated through.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
- Feel free to add other vegetables like zucchini or bell peppers for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: low calorie, pasta recipe, creamy pasta