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–+ servings
Spinach and Feta Quesadillas

Irresistible Spinach and Feta Quesadillas for Quick Meals

Delicious Spinach and Feta Quesadillas make for a quick and satisfying meal option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 quesadillas
Course: Lunch
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta Choose spaghetti or penne; gluten-free options work too.
For the Sauce
  • 1 can Canned Tomatoes Pick crushed tomatoes.
  • 1 cup Heavy Cream Substitute with coconut or cashew cream for vegan option.
  • 1 bunch Fresh Basil Chopped, use generously.
  • 3-4 cloves Garlic Minced.
  • 1/2 cup Parmesan Cheese Or nutritional yeast for vegan.
  • 2 tbsp Olive Oil Extra virgin preferred.
  • to taste Salt and Pepper Essential for flavor.

Equipment

  • large pot
  • Skillet
  • Wooden spoon
  • serving dish

Method
 

Cooking Instructions
  1. Boil a large pot of salted water over high heat. Add pasta and cook until al dente, about 8-10 minutes.
  2. Heat olive oil in a skillet over medium heat. Sauté minced garlic for 1 minute.
  3. Stir in crushed tomatoes and season with salt and pepper. Simmer for 5 minutes.
  4. Reduce heat to low, add heavy cream and chopped basil. Cook until heated through.
  5. Drain pasta and add to the sauce. Toss gently to combine.
  6. Serve hot, garnished with Parmesan cheese or nutritional yeast and fresh basil.

Nutrition

Serving: 1quesadillaCalories: 400kcalCarbohydrates: 45gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 300mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat on the stove gently.

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