Whip up this regal one-pot pasta in a flash! All the ingredients cook together, creating a luscious, creamy sauce that's fit for royalty. Plus, the garlic and tomatoes bring a burst of flavour and antioxidants to your plate!
sliced
halved
to taste
big handful
grated
Slice the garlic cloves and halve the cherry tomatoes. In a large pan with tall sides, combine the sliced garlic, halved cherry tomatoes, extra virgin olive oil, and two generous pinches of salt.
Place the dry spaghetti on top of the ingredients in the pan. If necessary, break the spaghetti in half to fit. Pour in the boiling water, ensuring it just covers all the ingredients.
Bring the contents of the pan to a boil over medium-high heat. Once boiling, cover the pan with a lid and continue to cook until the pasta is al dente, which should take approximately 12 minutes. Stir the pasta every few minutes to prevent clumping and check the water level; if it seems too low, add about 60ml of water at a time.
Remove the pan from the heat. Immediately add the baby spinach, allowing it to wilt from the residual heat. Stir in the grated Parmigiano Reggiano cheese. Continue stirring everything well until a luscious, creamy sauce forms. Serve immediately.
For an extra protein boost, stir in a spoonful of cottage cheese or garnish with cooked chicken, prawns, salmon, or scallops after the pasta is cooked.
If you prefer a gluten-free option, simply swap in your favourite gluten-free pasta. Keep an eye on the cooking time, as it may vary.
To make this recipe dairy-free, replace the Parmigiano Reggiano with your preferred shredded dairy-free cheese or a few dollops of creamy, spreadable dairy-free cheese.