Ingredients
200g Buona penne pasta, 1 tablespoon olive oil, 2 cloves garlic (minced), 2 cups fresh spinach leaves, 1 cup cherry tomatoes (halved), 1/2 cup heavy cream, 1/4 cup grated parmesan cheese, salt and black pepper to taste, Crushed red pepper flakes (optional)
Instructions
Cook Buona penne pasta in a pot of boiling salted water for about 8-10 minutes until al dente. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
Add fresh spinach leaves to the skillet and cook until wilted, about 2-3 minutes.
Stir in cherry tomatoes and cook for another 2-3 minutes until softened.
Reduce heat to low and pour in heavy cream. Simmer for 2-3 minutes.
Stir in grated Parmesan cheese until melted and smooth. Season with salt, black pepper, and crushed red pepper flakes (if using) to taste.
Once pasta is cooked, drain it and add it to the skillet with the creamy spinach and tomato sauce. Toss well to coat the penne evenly.
Serve hot, optionally garnished with extra Parmesan cheese.