Ingredients
Scale
- 8 ounces of pasta (penne or spaghetti)
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
- Add cherry tomatoes and cook for 2-3 minutes until softened.
- Stir in heavy cream and bring to a simmer. Season with salt and pepper.
- Add spinach and cook until wilted.
- Combine cooked pasta with sauce, toss well, and top with Parmesan cheese.
- Serve immediately garnished with extra basil if desired.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Adding crushed red pepper flakes gives a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg