Spinach and Garlic Pasta – Eat Healthy for Less
Time: 20 mins
£1.02 per serving
This Spinach and Garlic Pasta recipe is quick and simple, making it perfect as a midweek family meal. Easily adaptable as this recipe mainly uses storecupboard ingredients. Packed full of flavour and costs £1.02 per serving. Let us know if you have a go at this dish and tag us in a picture on Facebook and Instagram.
Nutritional Information: Calories 408kcals; Carbohydrates 66.6g; Total Fat 10.4g; Saturated Fat 1.5g; Fibre 6.1g; Protein 12.8g; Sugar 4.2g; Salt 0.5g.
- 300g fusilli pasta
- 3 tbsp olive oil
- 50g fresh or dried breadcrumbs
- 1 onion
- 3 garlic cloves
- 200g baby spinach
- 1 lemon
- A handful of flat-leaf parsley
- 30g Grana Padano
Bring a large pan of water to the boil, then add the pasta and cook for 10 mins or until al dente. Drain, reserving a ladleful of the water.
Meanwhile, heat ½ tbsp olive oil in a large frying pan, then add the breadcrumbs. Toast for 2-3 minutes until golden, tossing regularly. Transfer to a small bowl and set aside.
Finely chop the onion and slice the garlic. Heat 1 tbsp of the remaining oil in the frying pan then fry the onion for 5 minutes. Add the garlic and spinach and cook for a further 3-4 minutes.
Finely grate the zest of the lemon into the pan and squeeze in the lemon juice. Add the cooked pasta, reserved pasta water and remaining oil. Roughly tear the parsley and toss through. Season well with salt and pepper, then sprinkle with the crispy breadcrumbs and shave cheese over to serve.