This dish was delightfully fresh and satisfying. I love making tomato pasta sauce during the week, an easy meal to pull out the fridge when you don’t feel like cooking.
Your favorite spaghetti sauce ( * below is one of my favorites )
1 cup spinach
1/4 cup parmesan cheese
1 tbsp. sundried tomato antipasto
1 wedge fresh lemon
1/2 cup whole wheat pasta ( cooked )
Heat up a bowl of your cooked pasta and spaghetti sauce. Tear up the spinach and add to sauce, tossing it thoroughly. Add parmesan cheese and top with sundried tomaotes. Add a squeeze of lemon.
This is a nice way to switch up spaghetti and it feels so much healthier. You tend to eat last pasta and more spinach.
Serve with garlic toast and a nice glass of chilled chardonnay.