Ingredients
Scale
- 200g penne pasta
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 cup heavy cream or plant-based alternative
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add cherry tomatoes and cook for 2-3 minutes until slightly softened.
- Stir in chopped spinach and cook until wilted.
- Pour in the heavy cream, stirring to combine, and cook for another 2 minutes.
- Add cooked pasta to the skillet, mixing well. Season with salt and pepper.
- Serve hot, sprinkled with grated Parmesan cheese and fresh basil if desired.
Notes
- You can substitute heavy cream with coconut cream for a vegan option.
- For extra protein, add grilled tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 410 Kcal
- Sugar: 5g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 55mg