Vegetarian Spaghetti – Perfect For a “Meatless” Monday Family Dinner
We love “Meatless” Monday, and this delicious vegetarian spaghetti is the perfect recipe for going without meat. An easy and delicious vegetarian recipe cooked with your favorites of baby spinach and arugula, mixed with sauteed cherry tomatoes and lots of garlic. A big healthy yum!
Going meatless once or twice a week can really add up to some big savings in your monthly grocery budget.
Quick, Healthy and Delicious Spaghetti with Organic Spinach & Arugula and Cherry Tomatoes
- 1/2 lb thin spaghetti (uncooked)
- 2 tablespoons olive oil, divided
- 1 (12 oz.) container organic baby spinach and arugula
- 3 cloves fresh garlic, minced
- 1 container cherry tomatoes
- Freshly Shredded Parmesan Cheese
Cook spaghetti according to package directions, drain reserving 1 cup of the liquid.
Spray a large skillet with a lid with cooking spray. Add to the skillet 1 tablespoon of olive oil and heat to medium-high. Saute cherry tomatoes and garlic for about 3 minutes. Lightly salt & pepper as it cooks.
Stir in the container of organic spinach & arugula, lightly salt and pepper.
Add about 1/2 cup of the reserved cooking broth, stir again and cover with a lid. Cook for about 2 minutes or until greens are wilted.
Add the cooked pasta to the skillet with greens and tomatoes. Stir in the remaining olive oil and lightly salt and pepper. Add the additional reserved pasta water if necessary. Toss everything to combine.
This delicious vegetarian pasta dish is made easier by using an organic prepackaged blend of baby spinach and arugula. These packages of greens come prewashed and ready to use! Just dump into the skillet with your cooked cherry tomatoes and garlic.
Fresh and tasty and healthy! This vegetarian spaghetti is simple to prepare and even easier if you cook the spaghetti in advance. Read more on how to store cooked pasta or spaghetti.