Pasta with chilli tomatoes & spinach
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 2 tsp olive oil
- 1 onionfinely chopped
- 2 garlic clovescrushed
- ½ tsp dried chilli flakes
- 200g wholemeal pennepasta
- 400g can chopped tomato
- 100ml red wine
- ½ tsp dried oregano
- 125g bag young spinachleaves
- 25g parmesanor vegetarian alternative, grated
Nutrition: per serving
- kcal524low
- fat11g
- saturates3g
- carbs75g
- sugars13g
- fibre13g
- protein24g
- salt0.7glow
Method
step 1
Heat the oil in a non-stick frying pan and gently fry the onion, garlic and chilli flakes, stirring regularly, for 5 mins (add a little water if they begin to stick).
step 2
Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.
step 3
Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.
