Ingredients
Scale
- 8 oz spaghetti or favorite pasta
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/2 cup heavy cream or plant-based alternative
- 2 tbsp olive oil
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions
- Cook the pasta in boiling salted water until al dente, then 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 slightly, about 3 minutes.
- Stir in the heavy cream and season with salt and pepper. Bring to a gentle simmer.
- Add fresh spinach and cook until wilted, about 2 minutes.
- Combine cooked pasta with the sauce, toss well, and serve hot. Garnish with grated Parmesan if desired.
Notes
- Feel free to add crushed red pepper flakes for some heat.
- For vegan option, use coconut cream or cashew sauce instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 430 Kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg