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 or coconut milk
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and 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 until slightly softened, about 2-3 minutes.
- Stir in spinach and cook until wilted.
- Pour in heavy cream, stirring to combine, then simmer for 2-3 minutes until heated through.
- Add cooked pasta, Parmesan cheese, salt, and pepper. Toss to coat evenly.
- Garnish with fresh basil and additional Parmesan cheese if desired. Serve hot.
Notes
- Use gluten-free pasta for a gluten-free version.
- Add red pepper flakes for a spicy touch.
- For a vegan option, substitute heavy cream with coconut milk and cheese with vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 60mg