Pasta with Spinach and Cherry Tomatoes
2 cups cherry tomatoes, halved
4 cups fresh spinach
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
1/4 cup grated Parmesan cheese (optional)
Fresh basil leaves for garnish (optional)
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta and set it aside.
2. Sauté the Garlic and Tomatoes:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Add the halved cherry tomatoes to the skillet and cook for about 5-7 minutes, or until they begin to soften and release their juices. If using, add the red pepper flakes for a bit of heat.
3. Add the Spinach:
Stir in the fresh spinach and cook for an additional 2-3 minutes, or until the spinach is wilted.
4. Combine with Pasta:
Add the cooked pasta to the skillet, tossing to combine with the tomato and spinach mixture. If the pasta seems dry, add a bit of the reserved pasta water to create a light sauce. Season with salt and pepper to taste.
5. Serve:
