Ingredients:

• 1 (5 oz) bag of spinach
• 1/2 pound whole wheat angel hair pasta
• 2 tablespoons olive oil 
• 2 tablespoons butter 
• 1 teaspoon dried garlic powder
• 1/4 cup grated parmesan 
• ¼ salt salt
• ¼ pepper
• ¼ teaspoon red pepper flakes

Instructions:

1. Bring a large pot of water to a boil. Once boiling, add pasta to the boiling water, and cook until al dente (about 7-minutes). Drain the pasta in a colander, reserving ¼ cup liquid. 
2. While the pasta is cooking, add the olive oil, butter, and minced garlic to another large pot or skillet. Cook over medium heat for 1-2 minutes, or until the garlic is soft and fragrant. 
3. Add the spinach and continue to sauté until the spinach has wilted and has turned a deep green color (about 3-5 minutes). Turn the heat off.
4. Add the drained pasta to the pot with the sautéed spinach. Toss the pasta and spinach together. Allow them to cool slightly. 
5. Season the pasta and spinach with salt and cracked pepper to your liking. Add the grated Parmesan cheese and toss to coat. Add a pinch of red pepper flakes over top if desired.
6. Refrigerate leftovers in an airtight container within 2 hours.

Nutrition Information