Ingredients:

  • 12 oz (340g) penne pasta or your preferred pasta
  • 1 tbsp (15mL) olive oil
  • 3 cloves garlic, minced
  • 1 cup (240mL) heavy cream
  • 8 oz (225g) fresh mozzarella cheese, diced
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) black pepper
  • 2 cups (60g) baby spinach
  • Fresh basil leaves, for serving

Instructions:

  1. Boil a large pot of salted water. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
  2. In the same large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  3. Pour in the heavy cream and bring to a gentle simmer, stirring continuously. Stir in the diced mozzarella, Parmesan, salt, and pepper until the cheeses melt and the sauce is creamy.
  4. Add the cooked pasta to the sauce, along with baby spinach. Toss to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
  5. Garnish with fresh basil leaves and serve immediately.