Ingredients
Scale
- 8 oz spaghetti or your favorite pasta
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons 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 spinach and cook until wilted.
- Pour in heavy cream, season with salt and pepper, and stir to combine. Cook for 2 minutes until heated through.
- Add cooked pasta to the skillet and toss to coat evenly with the sauce.
- Sprinkle with grated Parmesan cheese and serve immediately.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Add red pepper flakes for a spicy kick.
- Use whole wheat pasta for added fiber and health benefits.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg