Wanna know what one of our top requests from our clients and from awesome readers like you has been this last month? You want a recipe for dinner that satisfies your cravings for pasta, that won’t ruin your hard work at the gym and that can be whipped up in a hot minute! Well look no further, we have listened! Say hello to this Spicy Tomato and Creamy Spinach Pasta! You’re welcome 😉
Psst… looking for more healthy pasta dishes? Please feel free to search this site– and here are a few to try:
Pasta with Shrimp, Tomato & Herbs,
For less than 185 Calories, you get a rich creamy tasting pasta. Add a grilled chicken breast or ¾ cup beans and you’ve got your complete meal! We especially love that this recipe uses whole wheat pasta– it’s a great way to get extra nutrients. Plus, the fiber in the whole grain provides extra satiety since it swells in your stomach to take up space and make you feel full and it allows for a longer lasting energy boost. The bold and spicy flavors (thanks cayenne pepper) help to keep your taste buds satisfied and there is some research that shows that anything that heats you up, slims you down—and although it may be a very miniscule amount, we’ll take it—especially with this creamy comfort food!
Spicy Tomato and Creamy Spinach Pasta
Serves 6
Ingredients:
1 tbsp avocado oil
1 small onion diced
2 cloves garlic minced
1 (15 oz.) can diced tomatoes (No salt added)
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red chili flakes
A pinch or 2 of cayenne pepper
Ground black pepper to taste
1/2 tsp Himalayan pink sea salt
2 tbsp tomato paste
1/2 cup water
2 oz. fat free cream cheese
1/4 cup grated Parmesan
1/2 lb. whole-wheat penne pasta (or fusilli or whatever you prefer!)
4.5 oz (about 2 cups) fresh baby spinach
Directions:
Cook pasta according to directions on package. Drain when done.
Chop the onions and garlic. Heat a large skillet with avocado oil on medium-low heat. Cook onions and garlic in the skillet until onions are transparent.
To the skillet, add the can of diced tomatoes with juices and the following 7 ingredients. Stir everything together. Stir in a ½ cup of water to fully dissolve the paste and reduce heat to low.
Cut cream cheese into small pieces and stir into the tomato mixture until it has dissolved. Stir in baby spinach until it has wilted. Add pasta to the skillet and stir until fully coated with the sauce. Adjust seasonings as needed.
Pair it with your favorite protein (we love it with grilled chicken breast or shrimp) and a salad or steamed veggies and your taste buds will be dancing while your waistline will be thanking you!
Nutrition facts per serving: Calories 185, Total Fat: 5 g, Total Carbs 31 g, Protein 9 g, Fiber 4 g, Sodium 366 mg
Nutrition facts per serving with a 4 ounce chicken breast: Calories 372, 9 g fat, 31 g carbohydrate, 45 grams protein, 4 g fiber, 419 mg sodium
- 1 tbsp avocado oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 (15 oz.) can diced tomatoes (No salt added)
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp red chili flakes
- A pinch or 2 of cayenne pepper
- Ground black pepper to taste
- ½ tsp Himalayan pink sea salt
- 2 tbsp tomato paste
- ½ cup water
- 2 oz. fat free cream cheese
- ¼ cup grated Parmesan
- ½ lb. whole-wheat penne pasta (or fusilli or whatever you prefer!)
- 4.5 oz (about 2 cups) fresh baby spinach
- Cook pasta according to directions on package. Drain when done.
- Chop the onions and garlic. Heat a large skillet with avocado oil on medium-low heat. Cook onions and garlic in the skillet until onions are transparent.
- To the skillet, add the can of diced tomatoes with juices and the following 7 ingredients. Stir everything together. Stir in a ½ cup of water to fully dissolve the paste and reduce heat to low.
- Cut cream cheese into small pieces and stir into the tomato mixture until it has dissolved. Stir in baby spinach until it has wilted. Add pasta to the skillet and stir until fully coated with the sauce. Adjust seasonings as needed.