Ingredients
Scale
- 8 oz pasta (penne or spaghetti)
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
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 garlic and sauté until fragrant.
- Add cherry tomatoes and cook until slightly softened.
- Stir in heavy cream and bring to a gentle simmer.
- Add spinach leaves and cook until wilted.
- Mix in the cooked pasta and Parmesan cheese. Season with salt and pepper.
- Serve immediately garnished with extra Parmesan and fresh basil if desired.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 250g)
- Calories: 430 Kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 70mg