Ingredients
Scale
- 8 oz (225 g) pasta of choice
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/2 cup heavy cream or dairy-free alternative
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese or vegan cheese
Instructions
- Cook the pasta in salted boiling water 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, about 1 minute.
- Add cherry tomatoes and cook until they soften, about 3 minutes.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Pour in the heavy cream and stir to combine. Season with salt and pepper.
- Add the cooked pasta to the skillet and toss everything together until well coated and heated through.
- Sprinkle with grated cheese and serve hot, garnished with fresh basil if desired.
Notes
- You can substitute heavy cream with coconut cream or almond milk for a vegan version.
- Add chili flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Sautéing, boiling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: fifty g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg