Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 pints cherry tomatoes, halved
- 3 cloves garlic, chopped
- ½ pound spaghetti (or linguine or fettuccine)
- 3 cups boiling water (or more as needed)
- 1 ½ teaspoons salt
- 2 cups baby spinach
- ½ cup parmesan cheese, freshly grated
- ¼ teaspoon ground black pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat until it sizzles.
- Sauté cherry tomatoes and garlic until fragrant.
- Spread spaghetti evenly over tomatoes and pour in boiling water, adding salt.
- Cook uncovered until spaghetti is al dente, stirring occasionally.
- Add spinach, parmesan cheese, and black pepper; toss until combined.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use high-quality extra virgin olive oil for the best flavor.
Adjust boiling water for desired creaminess.
Freshly grated parmesan melts better than pre-grated.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 400
- Fat: 16
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 6
- Protein: 15
- Cholesterol: 15