👩🍳 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 optional red pepper flakes, sautéing for 30-60 seconds until fragrant but not browned.
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3
Add halved cherry tomatoes to the skillet. Cook, stirring occasionally and gently pressing on tomatoes, for 5-7 minutes until they soften and burst, releasing their juices.
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4
Add baby spinach to the skillet in batches if necessary. Stir until all the spinach has wilted down, which takes about 2-3 minutes.
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5
Add the cooked pasta to the skillet with the tomato and spinach mixture. Pour in half of the reserved pasta water (or vegetable broth) and the grated Parmesan cheese. Toss everything together, adding more pasta water a tablespoon at a time until the sauce coats the pasta beautifully.
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6
Season generously with salt and freshly ground black pepper to taste. Stir in the fresh chopped basil just before serving. Serve immediately with extra Parmesan if desired.
💡 Notes
For a vegan version, simply omit the Parmesan cheese or use a plant-based alternative. Leftovers store well in the fridge for 3-4 days; add a splash of water or broth when reheating.
🥗 Nutrition (per serving)
Calories
410 kcal
Protein
15g
Total Fat
15g
Saturated Fat
5g
Carbs
55g
Fiber
6g
Sugar
7g
Sodium
550mg
Cholesterol
15mg
