Ingredients
Scale
- 12 oz (340 g) spaghetti 🍝
- 2 tbsp olive oil 🫒
- 4 garlic cloves, minced 🧄
- 1 tsp red pepper flakes (optional) 🌶️
- 1 cup cherry tomatoes, halved 🍅
- 2 cups baby spinach 🌿
- 1 cup heavy cream 🥛
- ½ cup grated Parmesan cheese 🧀
- ½ tsp salt 🧂
- ¼ tsp black pepper 🌶️
- ¼ cup fresh basil, chopped 🌱
- ¼ cup sun-dried tomatoes, chopped (optional) ☀️🍅
- 4 cups water 💧
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.
- Stir in the halved cherry tomatoes and cook 2–3 minutes until they soften and start to release their juices.
- Pour in 4 cups of water and bring to a boil.
- Add the spaghetti, gently pushing it down as it softens so it submerges in the liquid. Stir occasionally to prevent sticking and cook until al dente according to package directions.
- Reduce heat to low. Stir in the heavy cream, grated Parmesan, salt and black pepper until the cheese melts and a creamy sauce forms.
- Add the baby spinach and sun-dried tomatoes (if using). Stir until the spinach wilts and everything is well combined.
- Remove from heat, sprinkle with chopped fresh basil, toss gently and serve immediately. Add extra Parmesan if desired.