HP - Easy Tomato Spinach Pasta

Course: Dinner, Main Course

Cuisine: Vegetarian

Time: Max 30 min

Calories: 450 - 650 kcal

Type: Higher Calories, Members Only Recipes

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 581kcal

2.5 cups (150 g) wholegrain pasta
2 tbsp olive oil
1 small onion
2 cloves garlic
1 tin chopped tomatoes (4 fresh tomatoes = 1 can of diced tomatoes)
2 tbsp tomato paste
4 oz (113.4 g) low fat Greek Yogurt (or cream cheese, if you want to be naughty)
1 big handful spinach (1 big handful = 100g, frozen spinach works too)
¼ cup (28.25 g) hard cheese, grated
1 tsp oregano, dried
1 tsp basil, dried
1 pinch chili flakes
½ tsp (0.5 tsp) salt
½ tsp (0.5 tsp) pepper, ground
1 cup (145 g) peas

Get Recipe Ingredients

While the water is heating, dice the onion, grate or chop the garlic, and chop the tomatoes (if not using a can).
Add the pasta when the water is boiling (add salt and a small amount of oil for taste).
Heat oil in a large pot over medium heat, add the onion and garlic, cook for 5 minutes or until translucent.
Add the tinned tomatoes.
Add the peas. If you are using frozen peas, make sure they are thawed before moving on to the next step.
Add the spinach and stir in until it's wilted.
Take off the heat and then add the oregano, basil, red pepper flakes, salt, and pepper.
Add the tomato paste and the greek yogurt and then add the pan back to the heat. Stir until both are dissolved into the sauce (the lower heat stops the greek yogurt for overcooking)
Now add the hard cheese.
Drain and add the pasta. Lower the heat to a simmer.
Stir occasionally for 1 minute. Taste and adjust the salt and pepper as needed.
Dinner is ready!