Whole Wheat Spaghetti With Spinach And Cherry Tomatoes Recipe

About this recipe

A diabetic-friendly dinner featuring whole wheat spaghetti, fresh spinach, and cherry tomatoes in a light garlic and olive oil sauce. This dish is both nutritious and satisfying, perfect for solution seekers looking for a healthy meal.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 100 G Jumbo Garlic 100g
• 400G Italianavera Cherry Tomatoes In Botanical Tin, 400G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 50G Pepper Black Ground BWFO
• 1 Bunch Spinach Fresh 1 Bunch
• - Tata Salt

Instructions

1. 1. Bring a large pot of water to a boil and cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
2. 2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. 3. Add the fresh spinach to the skillet and toss to coat with the garlic and oil. Cook for 2-3 minutes until the spinach is wilted.
4. 4. Add the halved cherry tomatoes and vegetable broth to the skillet. Simmer over medium heat for about 5 minutes, allowing the flavors to meld.
5. 5. Toss the cooked spaghetti into the skillet with the vegetables. Mix well to combine and heat through for 2 minutes.
6. 6. Season with salt and black pepper to taste. Serve hot, garnished with grated Parmesan cheese.