Jalapeno, lime and baby spinach veggie spaghetti
11.5 oz Barilla Veggie Spaghetti
4 tbsp extra virgin olive oil
1 clove of garlic, gently pressed
One 4 oz bag baby spinach
2 limes, juiced
1 jalapeno pepper, sliced
Place a pot of water to boil; cook the pasta according to directions and drain one minute earlier than cooking time indicated. Toss with one tbsp extra virgin olive oil, cool down flat on a sheet pan.
Meanwhile, in a skillet sauté the remaining olive oil with garlic and jalapeno pepper for one minute, then stir in the spinach and cook until wilted. Set aside to cool.
Combine the Veggie Spaghetti with the mixture of spinach, lime juice, let sit ½ hour before serving.