Garlic Spinach Noodles
- Servings: 4
A whole bag of spinach is a lot for one meal. But when you smell all this garlic cooking, you won’t even care.
|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||ground black pepper|
|1 bag (10 oz.)||frozen chopped spinach, thawed|
|3/4 cup||grated Parmesan cheese|
|6 oz||No Yolks® Broad Noodles|
- Cook ribbons according to package directions. Rinse with hot water; drain and keep warm.
- In the same pan used for ribbons combine onion, garlic, olive oil, basil and oregano. Sauté over medium-high heat about 5 minutes.
- 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.