Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves crushed
- 2 cups roughly chopped spinach
- 1 cup cherry tomatoes cut in halves
- 1 cup fresh thickened cream heavy cream
- 1 vegetable stock cube
- 1 teaspoon dried Italian seasoning
- 2 and ½ cups pasta I used penne
- Salt and ground black pepper to season
- Grated cheese to garnish
Instructions
- Cook pasta according to the packet directions. Drain. Set aside.
- Heat oil in a pan over medium-high heat. Add garlic, cook, stirring for few seconds or until aromatic. Add spinach, and sauté for few seconds. Add tomatoes, and mix well. Add fresh cream and crushed vegetable stock cube. Bring to the boil. Simmer for a minute. Add Italian seasoning, and mix well. Bring to the boil. Simmer for 2-3 minutes or until the sauce thickens. Season with salt and freshly ground black pepper. Stir in the cooked pasta. Simmer for another 2-3 mins. Remove from heat.
- Divide pasta among serving bowls. Top with grated cheese.
Notes
If you are not a strict vegetarian, substitute vegetarian stock cube with chicken stock cube for extra flavour.
Nutrition
Serving: 1g | Calories: 430kcal | Carbohydrates: 61g | Protein: 19g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 14mg | Sodium: 240mg | Fiber: 8g | Sugar: 4g