Garlic Spinach Noodles


1/2 medium red onion, thinly sliced
4 large minced garlic cloves or 1 teaspoon garlic powder
1/4 cup olive oil
1/4 tsp crushed dried basil leaves
1/4 tsp dried oregano leaves, crushed
1/4 cup cold water or chicken broth
1 Tbsp red wine vinegar
1/2 tsp sugar
1/2 tsp salt
1/2 tsp ground black pepper
1 bag (10 oz.) frozen chopped spinach, thawed
3/4 cup grated Parmesan cheese
6 oz No Yolks® Broad Noodles


1. Cook ribbons according to package directions. Rinse with hot water; drain and keep warm.

2. In the same pan used for ribbons combine onion, garlic, olive oil, basil and oregano. Sauté over medium-high heat about 5 minutes.

3. Meanwhile, in a small bowl stir together water, vinegar, sugar, salt and pepper. Add spinach to pan along with vinegar mixture; reduce heat to medium-low and cook until spinach is hot. Stir in ribbons; heat through. Remove from heat and toss with cheese. 

Serves 4

Made with:

No Yolks® Broad Noodles