Ingredients
Scale
- 12 ounces of your favorite pasta (such as penne or fusilli)
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Salt and pepper to taste
- A handful of fresh basil leaves, torn
- Optional: 1/2 cup cooked chicken or your preferred protein
For substitutions, feel free to swap spinach with kale or arugula, and if you’re looking for a dairy-free option, nutritional yeast can replace Parmesan cheese.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they begin to soften and release their juices. This step always reminds me of my time in Italy, where fresh tomatoes were a staple in every market we visited.
- Stir in the spinach leaves, cooking just until they wilt, about 2 minutes.
- Add the cooked pasta to the skillet, tossing to combine all the ingredients. Sprinkle in the Parmesan cheese, salt, and pepper, stirring until the cheese melts and coats the pasta.
- If using, add your cooked protein at this stage and heat through.
- Remove from heat and stir in the fresh basil leaves. Serve immediately, with extra Parmesan on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
