Ingredients
Scale
- 8 oz spaghetti or pasta of choice
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or plant-based alternative
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add cherry tomatoes and cook until soft, about 3-4 minutes.
- Stir in chopped spinach and cook until wilted, about 2 minutes. <li id="instruction-step-5"Pour in heavy cream, season with salt and pepper, and simmer for 2 minutes until sauce thickens slightly.
- Add cooked pasta to the skillet and toss to combine.
- Sprinkle with grated Parmesan and garnish with fresh basil. Serve hot.
Notes
- You can substitute heavy cream with coconut cream or cashew cream for a vegan version.
- Adjust the amount of garlic and cheese based on personal taste.
- For added protein, include sautéed tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Boiling, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg