Instructions
Step 1: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
Step 2: Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
Step 3: Heat olive oil in a large skillet over medium heat.
Step 4: Add the minced garlic and sauté for about 1 minute until fragrant.
Step 5: Stir in the cherry tomatoes and cook for 3 to 4 minutes until softened and slightly blistered.
Step 6: Add the fresh spinach and cook until wilted.
Step 7: Season with salt, black pepper, and crushed red pepper flakes.
Step 8: Add the cooked spaghetti to the skillet and toss everything together.
Step 9: Stir in the butter and a small amount of reserved pasta water to create a silky sauce.
Step 10: Sprinkle with grated parmesan cheese and chopped parsley.
Step 11: Toss gently until evenly coated and serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium-low heat with a splash of water or olive oil.
Avoid overheating to keep the spinach fresh and the pasta from drying out.
This pasta is best enjoyed fresh, but leftovers make a quick and delicious lunch.
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