Yield: 4

Total Cook Time: 30 minutes

Main Ingredients/Notes/Suggestions:

• 1 lbs ground pork (make it vegetarian with more spinach and add mushrooms)
• 5 cups uncooked spinach
• 1/2 jar of marinara sauce (or 1 can of tomato sauce)
• 3 cups uncooked pasta (gluten or gluten free)
• 2 garlic cloves, minced (omit for LOW FODMAP, also jarred minced garlic is super handy)
• 1 cup pasta water
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1/2 tbsp fennel seed
• 3/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions:

1. Boil water in a large saucepan, add pasta and prepare per package instructions. Once noodles are al dente, reserve 1 cup of the pasta water before draining.
2. While water is boiling, sauté ground pork and garlic. Season with dried basil, fennel seed, dried oregano, dried parsley, red pepper flakes, salt and pepper.
3. Once pork is cooked, add spinach and cook for 2-3 minutes.
4. Add marinara sauce and mix into spinach and pork mixture.
5. Once noodles are drained, incorporate into spinach and pork sauce mixture. Add pasta water as needed to thicken and coat the dish.
6. Top with parmesan or ricotta cheese and enjoy!