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Ingredients
Scale
- 8 oz (220 grams) pasta
- 1 Tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 9 oz (250 grams) cherry tomatoes, halved
- ½ tsp dried basil
- ¼ tsp fine salt (plus more to taste)
- ⅛ tsp freshly cracked black pepper
- 5 oz (150 grams) baby spinach
- ¼ heaped cup (30 grams) grated Parmesan cheese
- Grated Parmesan cheese (for serving)
- Freshly cracked pepper (for serving)
- Extra virgin olive oil (for drizzling)
Instructions
- Boil water in a large pot, add pasta, and cook until al dente.
- In a skillet, heat olive oil, and sauté minced garlic until fragrant.
- Add cherry tomatoes, dried basil, salt, and pepper to the skillet, and sauté until tomatoes soften.
- Stir in baby spinach until wilted.
- Combine drained pasta with the sauce and add grated Parmesan and reserved cooking water.
- Serve warm with additional cheese and pepper.
Notes
Always use fresh ingredients for the best flavor.
Reserve cooking water to adjust sauce consistency.
Adjust garlic and tomato quantities according to preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 400
- Sugar: 3
- Sodium: 620
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 5
- Protein: 12
- Cholesterol: 10