Ingredients
- 1 (3 ounce) package ramen noodles, without flavor packet
- 1 cup fresh baby spinach
- water to cover
- ¼ cup pasta sauce
- 1 tablespoon sun-dried tomatoes packed in oil, drained and chopped
- 1 tablespoon extra-virgin olive oil, or to taste
- 2 tablespoons grated Parmesan cheese
Why This Dish Is Worth Trying
This recipe is perfect for busy days when you want a tasty meal without spending too much time in the kitchen. It uses simple ingredients and comes together quickly, making it great for one person. Plus, it’s easy to customize with your favorite flavors.
Quick Kitchen Tips
- Use pasta that cooks quickly, like angel hair or thin spaghetti, to save time.
- Stir the pasta occasionally while cooking to prevent sticking.
- Reserve a little pasta water before draining to adjust the sauce consistency if needed.
- Stir the pasta occasionally while cooking to prevent sticking.
- Reserve a little pasta water before draining to adjust the sauce consistency if needed.
Directions
Break the ramen block into four roughly equal pieces and pop them into a medium microwave-safe bowl. Toss in the spinach on top of the noodles. Pour in enough water to just cover everything. Microwave on high for about 3 and a half minutes, or until the noodles are tender and the spinach has wilted. Carefully drain out any leftover water. Stir in the pasta sauce, sun-dried tomatoes, and a drizzle of olive oil until the noodles are nicely coated. Heat it again in the microwave for around 30 seconds to warm the sauce through. Finish by sprinkling some Parmesan cheese on top before digging in.
Serving Ideas For Family Meals
Serve with a sprinkle of grated Parmesan cheese and fresh herbs like basil or parsley for added flavor. A side salad or garlic bread pairs nicely to make a more complete meal without extra fuss.
How To Store This Recipe
If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently on the stove or in the microwave, adding a splash of water to keep the pasta from drying out.
