Ingredients
Scale
- 8 oz spaghetti
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add cherry tomatoes and cook for 2-3 minutes until they start to soften.
- Stir in spinach and cook until wilted.
- Pour in heavy cream and simmer for 2 minutes until slightly thickened.
- Combine cooked pasta with the sauce, stirring well. Season with salt and pepper.
- Garnish with fresh basil before serving.
Notes
- Adjust cream quantity for a richer or lighter sauce.
- Use gluten-free pasta if needed.
- For vegan version, substitute heavy cream with coconut cream or cashew sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg