Recipe December 2017

Wagon Wheel Pasta Supper

One box of your favorite pasta can be tonight’s dinner and the basis for tomorrow’s. It’s easy on the wallet, quick to prepare, and the ultimate comfort food.


Wagon Wheel Pasta Supper

Serves: 6 plus leftovers


  • 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 (defrosted)
  • ½ cup parmesan, freshly grated
  • 2 Tbsp pine nuts, toasted


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.

Per serving: 313 calories, 12g protein, 46g carbohydrates (4g fiber), 9g fat (2g sat fat, 7g mono/poly), 268mg sodium

Seasoned Cook

Use chopped walnuts when pine nuts are not available. A lemon can be zested on top as well. Don’t have wagon wheel pasta? Substitute your favorite.

CHI St. Vincent