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Prep Time: 5 mins | Cook Time: 15 mins | Serves: 5

Ingredients

• 1 lb wagon wheel pasta

• 3 Tbsp olive oil

• 3 Tbsp garlic, thinly sliced, 8-10 cloves

• ½ tsp kosher salt

• 1 tsp crushed red pepper

• 1 lb spinach, frozen and defrosted

• ½ c parmesan, freshly grated

• 2 Tbsp pine nuts, toasted

Directions

1. Cook the pasta according to the package, until al dente (firm, not limp).

2. While the pasta is cooking, heat the olive oil to medium in a large skillet. Add the garlic, salt, crushed red pepper. Cook until the garlic starts to turn golden, about 3 minutes.

3. Add the spinach and combine until heated through.

4. Meanwhile, drain the pasta, reserving one cup of the cooking liquid. Put the hot liquid into the pan, add the drained pasta, stir to combine. Top with parmesan and pine nuts.

Notes

• Use chopped walnuts when pine nuts are not available.

• A lemon can be zested and added on top as well.

• Don’t have wagon wheel pasta? Substitute your favorite.

Nutrition: (per serving) Calories: 313 kcals | Total Fat: 9 g | Saturated Fat: 2 g | Sodium: 268 mg | Carb: 46 g | Protein: 12 g | Fiber: 4 g.

Providence Heart Guide 2018
Basecamp Prevention + Wellness, Providence | providencebasecamp.org