👩🍳 Instructions
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1
Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
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2
While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
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3
Add halved cherry tomatoes and dried oregano to the skillet. Cook for 5-7 minutes, stirring occasionally, until tomatoes soften, burst, and release their juices.
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4
Stir in the fresh spinach. Cook for 2-3 minutes, stirring gently, until the spinach wilts down. Season lightly with salt and pepper.
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5
Pour in the vegetable broth and heavy cream. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. Stir in the 1/4 cup grated Parmesan cheese until fully melted and incorporated.
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6
Add the drained pasta directly into the skillet with the sauce. Toss everything together, coating the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
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7
Taste and adjust seasonings as needed. Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
💡 Notes
For a lighter sauce, you can reduce the heavy cream to 1/4 cup and increase the vegetable broth to 3/4 cup, or use half-and-half. For a dairy-free version, use full-fat canned coconut milk or a plant-based cream alternative. This dish is fantastic with added protein like cooked chicken or shrimp, or extra veggies like sautéed mushrooms.
🥗 Nutrition (per serving)
Calories
480 kcal
Protein
18g
Total Fat
25g
Saturated Fat
14g
Carbs
48g
Fiber
5g
Sugar
7g
Sodium
520mg
Cholesterol
70mg