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.
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Ingredients
| 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 |
Directions
- 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.
