Ingredients
Scale
- 8 ounces of pasta (penne or fusilli work great)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
- Optional: 1/4 teaspoon red pepper flakes for a touch of heat
Substitution suggestions: Feel free to swap the spinach with kale or add bell peppers for extra crunch. For a dairy-free version, replace the cheese with nutritional yeast for a cheesy flavor.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Add the cherry tomatoes to the skillet and cook for another 3-4 minutes until they start to soften.
- Toss in the spinach leaves, stirring until they wilt, approximately 2 minutes.
- Reduce the heat to low and add the cooked pasta to the skillet. Sprinkle the mozzarella and Parmesan cheese over the pasta, stirring until the cheese melts and everything is well combined.
- Season with salt, pepper, and red pepper flakes if using. Serve immediately, garnished with extra Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International