Pasta with Sun-dried Tomatoes and Spinach

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Bring a pot of salted water to a boil for the pasta.

Heat a sauté pan over medium-high heat and add a couple tablespoons of extra virgin olive oil.

Add five cloves of thinly sliced garlic and sauté until golden brown.

Add one cup of julienne sun-dried tomatoes and stir.

Pour in half a cup to three-quarters of a cup of dry white wine (Chardonnay) and bring to a boil, cooking for about 30 seconds to burn off the alcohol.

Cook the pasta in boiling water for 10 minutes until al dente, then strain it.

Reserve half a cup of pasta water before straining.

Return the sauté pan to medium-high heat and add the reserved pasta water and spinach, stirring until the spinach wilts.

Turn off the heat and add a quarter cup of freshly grated pecorino Romano cheese and freshly ground black pepper, stirring to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens