Ingredients
Scale
- 8 oz pasta (spaghetti or your choice)
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Cook 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 sauté until fragrant.
- Add cherry tomatoes and cook for 2-3 minutes until they soften.
- Stir in the spinach and cook until wilted.
- Reduce heat and stir in heavy cream. Simmer for 2 minutes.
- Add cooked pasta to the skillet, toss to combine, and season with salt and pepper.
- Serve immediately, topped with grated Parmesan and fresh basil.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free version.
- For added protein, toss in chickpeas or tofu cubes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: fifty-five g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg