Creamy Spinach and Tomato Spaghetti

Ingredients

• 1 lb spaghetti or other pasta
• 7 cloves fresh garlic (Use 7–8 cloves; minced.)
• 8 cherry tomatoes (Use 8–9 tomatoes.)
• 0.75 cup baby spinach
• 1 tbsp oil
• 1 tbsp red chili flakes
• salt (To taste, with additional seasoning as desired.)
• 0.5 tbsp black pepper
• 4 tbsp pasta sauce
• 0.75 cup heavy whipping cream
• 0.5 cup reserved pasta water (Save from boiling the pasta for later use.)
• fresh basil (For garnishing.)

Steps

1. 1

   Heat the oil in a pot over medium heat.

2. 2

   Add the minced garlic and sauté for 30 seconds.

3. 3

   Add the cherry tomatoes and baby spinach. Cook for 1 minute, stirring occasionally.

4. 4

   Add the pasta sauce and let it simmer for 1 minute over low heat.

5. 5

   Meanwhile, boil the pasta in a separate pot. Before draining, save 1/2 cup of the pasta water for later use.

6. 6

   Add the heavy cream, salt, red chili flakes, and black pepper to the sauce.

7. 7

   Bring the sauce to a boil.

8. 8

   Add the boiled pasta and the reserved pasta water to the sauce, stirring to combine.

9. 9

   Taste the pasta and add additional seasoning to your liking.

10. 10

    Garnish with fresh basil and serve.

Notes

The source does not specify the pasta boiling time, sauce temperature beyond the stated heat levels, or the amount of basil. The source lists pasta as “1 Ib,” interpreted as 1 lb.

Nutrition per serving

• main
• pasta
• Italian-inspired
• vegetarian
• creamy
• stovetop
• quick meal