Ancient Harvest Spaghetti With Spinach And Parmesan

Spaghetti topped with spinach and cheese with a slice of bread on the side


  • 1 tablespoon COLAVITA organic olive oil
  • 1 tablespoon chopped garlic
  • 2 handfuls fresh baby spinach leaves, no stems OR
  • STAHLBUSH ISLAND frozen spinach, about ¾ cup cooked and drained well
  • ANCIENT HARVEST organic corn and quinoa flour spaghetti, cooked, 3 to 4 servings
  • ¼ to ½ cup shredded ORGANIC VALLEY PARMESAN
  • freshly-ground pepper, to taste


In heated skillet, lightly sauté chopped garlic. Add spinach leaves. Cook until spinach is soft. Set aside. Cook pasta. Drain. In still-warm pasta pot, combine pasta with spinach and garlic. Add shredded Parmesan cheese as desired. Season with pepper. Serve with good crusty bread.
NOTE: Any pasta can be substituted.

Serves 3 to 4.