Ingredients
Scale
- 8 ounces spaghetti or your favorite pasta
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1/2 cup heavy cream or coconut milk for dairy-free
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 1 minute.
- Add cherry tomatoes and cook until they soften, about 3 minutes.
- Stir in chopped spinach and cook until wilted, about 2 minutes.
- Pour in heavy cream, stirring to combine. Let simmer for 2-3 minutes.
- Add cooked pasta, grated Parmesan, salt, and pepper. Toss until evenly coated and heated through.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or cashew cream.
- Adjust salt and pepper to taste.
- Top with extra Parmesan and fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Boiling, Sautéing, Simmering
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg