Ingredients
Scale
- 8 oz (225 g) of spaghetti or your preferred pasta
- 2 cups fresh spinach, chopped
- 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 coconut milk
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
- Add cherry tomatoes and cook until slightly softened, about 2-3 minutes.
- Stir in chopped spinach and cook until wilted.
- Add cooked pasta to the skillet, then pour in heavy cream or coconut milk. Toss to combine well.
- Sprinkle grated Parmesan cheese, season with salt and pepper, and stir until creamy and heated through.
Notes
- Feel free to add red pepper flakes for a spicy kick.
- Use plant-based cheese and cream for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 35mg