Servings: 4 -6 servings
Ingredients
- 1 pound of spaghetti*
- 1 cup of white wine
- the juice of 2 lemons
- 4 cloves of garlic pressed
- 1 tbs olive oil
- 3 cups of fresh spinach
- 1 cup of sun dried tomatoes
- 1/2 cup of parmesan cheese**
- salt and pepper to taste
Instructions
- Cook the spaghetti according to the instructions on the package for al dente noodles.
- In a large saute pan over medium heat, add a tablespoon of olive oil. Add the lemon juice, garlic, and white wine. Stir consistently for 2-3 minutes. Add the cooked spaghetti and spinach and sun dried tomatoes. Toss in the sauce to coat noodles. Cook for a minute or until the spinach turns bright green and just begins to wilt. Season with salt and pepper and stir in Parmesan cheese. Serve immediately.
Notes
*we use gluten free spaghetti
**omit Parmesan cheese if vegan
**omit Parmesan cheese if vegan
Nutrition
Serving: 4-6 servings
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