Ingredients
Scale
- 8 oz pasta (penne or spaghetti)
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream or vegan alternative
- 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 cook until fragrant, about 1 minute.
- Stir in cherry tomatoes and cook until they start to soften, about 3 minutes.
- Add spinach and cook until wilted, about 2 minutes.
- Lower the heat and stir in heavy cream and Parmesan cheese until melted and smooth.
- Combine the cooked pasta with the sauce, tossing to coat evenly. Season with salt and pepper.
- Garnish with fresh basil and serve warm.
Notes
- Feel free to add cooked chicken or shrimp for extra protein.
- For a vegan version, use plant-based cheese and cream alternatives.
- You can substitute spinach with kale or arugula for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 35 mg