Ingredients
Scale
- 8 oz spaghetti or pasta of choice
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 cup heavy cream or plant-based alternative
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
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 sauté until fragrant.
- Add cherry tomatoes and cook until they start to soften, about 2-3 minutes.
- Stir in the spinach and cook until wilted, about 1-2 minutes.
- Pour in the heavy cream and stir to combine. Cook for another 2 minutes until sauce thickens slightly.
- Add cooked pasta to the skillet, toss to coat in the sauce, and sprinkle with Parmesan cheese. Season with salt and pepper to taste.
- Serve immediately garnished with additional Parmesan and fresh basil if desired.
Notes
- You can add cooked chicken or shrimp for extra protein.
- Use dairy-free cream and cheese for vegan version.
- Adjust cream for desired sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg