Ingredients
Scale
- 8 oz (about 225 g) of whole wheat or chickpea pasta
- 1 cup cooked chicken, turkey, or plant-based protein
- ½ cup Greek yogurt or dairy-free alternative for creaminess
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup fresh spinach or kale
- ½ cup cherry tomatoes, halved
- ¼ cup grated Parmesan cheese or dairy-free cheese
- Salt and pepper to taste
- Optional: red pepper flakes for a spicy kick
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add cooked protein and cook for 2-3 minutes.
- Stir in spinach or kale and cherry tomatoes. Cook until greens wilt and tomatoes soften. Reduce heat and mix in Greek yogurt until the sauce is smooth and creamy. Season with salt, pepper, and red pepper flakes if desired.
- Add cooked pasta to the skillet and toss until well coated. Sprinkle with grated cheese and serve immediately.
Notes
- Use freshly grated Parmesan or dairy-free cheese for optimal flavor.
- Feel free to customize the protein or vegetables to your preference.
- Cook pasta until just al dente to avoid mushiness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian-American
- Diet: High-Protein, Healthy
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 75 mg