The Savory
10 min
Prep Time
10 min
Cook Time
20 min
Total Time
4
Servings
Table of Contents
Ingredients
- 12 oz (340g) penne pasta
- 3 tbsp butter
- 4 cloves garlic, thinly sliced
- 2 cups (60g) fresh baby spinach
- 1 cup (150g) cherry tomatoes, halved
- ½ tsp red pepper flakes (optional)
- ½ cup (50g) grated Parmesan
- Salt and freshly ground black pepper to taste
Instructions
1
Cook the pasta
Bring a large pot of well-salted water to a boil. Cook penne according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2
Sauté garlic in butter
In the same pot or a large skillet, melt the butter over medium heat. Add the sliced garlic and cook for 1-2 minutes until fragrant and lightly golden. Stir in red pepper flakes if using.
3
Add tomatoes and spinach
Add the halved cherry tomatoes and cook for 1 minute. Add the fresh spinach a handful at a time, stirring gently until wilted, about 2-3 minutes.
4
Toss and finish
Add the drained pasta and grated Parmesan to the skillet. Toss well, adding reserved pasta water a splash at a time until the sauce coats the pasta beautifully. Season with salt and black pepper to taste. Serve immediately with extra Parmesan.
420Calories
16gProtein
14gFat
58gCarbs
280mgSodium
Tips & Tricks
- Reserve at least a cup of pasta water before draining the starchy water is key to creating a silky, emulsified sauce that clings to the penne.
- Don't overcook the garlic. Thin slices cook fast and can turn bitter if burnt. Remove from heat the moment they turn light gold.
- Use fresh Parmesan grated from a wedge it melts smoother and has far more flavor than the pre-shredded kind.
- For extra protein, add grilled chicken, sautéed shrimp, or cannellini beans alongside the spinach.
- A squeeze of lemon juice right before serving brightens all the flavors and balances the richness of the butter.