Ingredients

The following ingredients have 4 Servings
  • 1-1/2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 2 lemons, zested and juice reserved
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 pound rotini pasta
  • 3 ounces baby spinach
  • 1/4 cup grated Parmesan
  • 1/2 pint grape or cherry tomatoes, halved

Instruction

  • Set a large pot of water to boil.
  • Heat the olive oil in a medium saucepan over medium heat; add the garlic and cook for a minute. Add the cream, the lemon zest and juice, salt and pepper. Bring to a boil, then lower the heat and simmer for 10 minutes, until it starts to thicken.
  • Meanwhile, add some salt to the boiling water and add the pasta; cook according to the directions on the package, stirring occasionally.
  • Drain the pasta and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 2-3 minutes, until most of the sauce has been absorbed in the pasta.
  • Take the pot off heat and add the spinach, Parmesan, and tomatoes. Toss well until the spinach has wilted. Season to taste, and serve hot.
  • Enjoy!