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30 minutes
8 servings
Adjust servings
dairy-free
(?)
Has dairy from:
butter
parmigiano reggiano
gluten-free
(?)
Has gluten from:
spaghetti (dry)
kid friendly
has meat
has pasta
(?)
Has pasta from:
spaghetti (dry)
has seafood
mediterranean
(?)
Not Mediterranean due to:
parmigiano reggiano
vegan
(?)
Not vegan due to:
spaghetti (dry)
butter
parmigiano reggiano
vegetarian
(?)
Not vegetarian due to:
parmigiano reggiano
pescetarian
(?)
Not pescetarian due to:
parmigiano reggiano
paleo
(?)
Not paleo due to:
spaghetti (dry)
parmigiano reggiano
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
lb
whole wheat noodles.
 
6
tbsp
plus more for serving if desired.
 
8
cloves
minced.
 
1
bunch
chopped.
 
1
bag
chopped. 6oz.
 
2
tsp
 
1
tsp
 
1/4
cups
freshly grated, for topping. more or less to taste.
 
 
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PREPARATION
1.
Cook the spaghetti according to package directions.
2.
Meanwhile, heat the butter together in a large nonstick skillet over medium low heat.
3.
Add the minced garlic and saute for 3-5 minutes, until soft and fragrant. Be careful not to burn or over-brown the garlic because it will taste bitter.
4.
Chop the spinach and basil (it reduces quite a bit as it wilts) into small bite-sized pieces and add to the skillet, stirring for just a minute or two to get the greens softened slightly. Season with salt.
5.
Add the spaghetti to the skillet (or vice versa depending on pan size) and season with salt and pepper. Toss well to combine and let it all rest for a few minutes to stick together a bit.
6.
Serve with an additional pat of butter and/or fresh grated Parmigiano Reggiano cheese.
NOTES, TIPS, TRICKS, HINTS, ETC:
For the leftovers, add a can of roughly chopped fire-roasted whole tomatoes and about ½ cup of vegetable broth and simmer for an additional 10 minutes.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free elbow spaghetti (dry) for spaghetti (dry).
2.
Make it Dairy Free!
 
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free elbow spaghetti (dry) for spaghetti (dry).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 285
Protein 15.1 g
Carbohydrates 44.4 g
Iron 0.74 mg
Fiber 2.29 g
Calcium 12.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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