👩🍳 Instructions
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1
Bring a large pot of 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 red pepper flakes; sauté for 1 minute until fragrant. Be careful not to burn the garlic.
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3
Add halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until they soften and burst, releasing their juices.
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4
Pour in the vegetable broth and heavy cream. Bring to a gentle simmer and cook for 2-3 minutes, stirring, until the sauce slightly thickens. Season with salt and black pepper.
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5
Add the fresh spinach to the skillet. Stir until it wilts completely, which should take 1-2 minutes.
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6
Add the drained pasta and grated Parmesan cheese to the skillet. Toss everything together until the pasta is evenly coated in the creamy sauce. If the sauce is too thick, add a splash or two of the reserved pasta water until desired consistency is reached.
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7
Taste and adjust seasonings as needed. Serve hot, garnished with extra Parmesan and fresh basil, if desired.
💡 Notes
For a heartier meal, stir in cooked chicken, shrimp, or cannellini beans at the end. To make it dairy-free, use full-fat coconut milk or cashew cream and a plant-based Parmesan alternative. Leftovers can be stored in the fridge for 3-4 days and reheated gently with a splash of liquid.
🥗 Nutrition (per serving)
Calories
550 kcal
Protein
18g
Total Fat
25g
Saturated Fat
12g
Carbs
65g
Fiber
6g
Sugar
8g
Sodium
600mg
Cholesterol
60mg
