Creamy Spaghetti with Cherry Tomatoes and Baby Spinach

Ingredients

• 1 lb spaghetti pasta
• 5 cloves fresh garlic (Minced)
• cherry tomatoes (8–9 tomatoes)
• 0.75 cup baby spinach
• 1 tsp red chili flakes
• 1 tbsp unsalted butter
• salt (To taste; additional seasoning may be added to preference)
• 0.5 tsp black pepper
• 3 tbsp tomato paste
• parsley (Chopped; fresh or dried, for garnishing)
• 0.5 cup pasta water (Reserved from boiling the pasta)
• 0.75 cup heavy whipping cream

Steps

1. 1

   In a pot over medium heat, add the unsalted butter and let it melt.

2. 2

   Add the minced garlic and sauté for 30 seconds.

3. 3

   Add the heavy whipping cream and let it simmer over low heat for 1 minute.

4. 4

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

5. 5

   Meanwhile, boil the pasta in a pot. Reserve 1/2 cup of the pasta water for later use, then drain the boiled pasta.

6. 6

   Add the tomato paste, 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, and combine.

9. 9

   Taste and add additional seasoning according to preference.

10. 10

    Garnish with chopped fresh or dried parsley.

11. 11

    Serve warm.

Notes

The source does not specify the pasta boiling time or the exact amount of parsley and salt. It instructs cooking the pasta while the sauce is being prepared, although the steps list pasta boiling afterward.

Nutrition per serving

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