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Meatless Monday

Vegetarian Spaghetti with garlic, pepper and spinach


  • 8 oz Tinkyada Brown Rice Spaghetti Style

  • ¼ cup extra-virgin olive oil

  • 1 medium size onion, thinly sliced

  • 3 cloves garlic, diced

  • ½ medium red sweet pepper, thinly sliced

  • ½ medium yellow sweet pepper, thinly sliced

  • 1 cup baby spinach

  • ½ teaspoon salt

  • 1 teaspoon ground pepper

  • ½ cup parmesan cheese


  1. Bring a large pot of water to a boil and cook Brown rice pasta spaghetti style according to package directions and then set aside.

  2. When the pasta is cooking, add olive oil to a large skillet and stir fry the garlic and onion over medium heat until fragrant. Add red and yellow peppers, spinach, salt and pepper to the pan; cook until the spinach is soft.

  3. Add the pasta to the pan, cook until heated pasta is heated through.

  4. Turn off the heat, mix in the parmesan cheese.

  5. Enjoy!


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