1 pint cherry tomatoes, halved
5 ounces fresh spinach
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Directions
1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the halved cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes start to soften and release their juices, about 5-7 minutes.
4. Add the fresh spinach to the skillet and cook until wilted, stirring frequently.
5. Add the cooked pasta to the skillet, along with the reserved pasta water. Toss everything together to combine and allow the sauce to thicken slightly.
6. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve the pasta hot, with extra Parmesan if desired.
Variations & Tips
For a more robust dish, you can add grilled chicken or shrimp, which pairs beautifully with the garlic and tomatoes. If you’re preparing for young ones who might be hesitant about spinach, consider wilting baby kale instead, as it can be milder in flavor. For a creamier sauce, stir in a tablespoon of ricotta or mascarpone cheese just before serving. And for those who love a bit of heat, a pinch of red pepper flakes can give the dish a delightful kick.
