Cherry Tomato Spinach Pasta: Silky

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente (usually 1–2 minutes less than package directions).
2. Before draining the pasta, scoop out 1/2 cup of the cloudy pasta water and set it aside. Drain the remaining pasta.
3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add halved cherry tomatoes, cut-side down, and cook undisturbed for 3–4 minutes until browned and skins wrinkle.
4. Stir in minced garlic and red pepper flakes. Sauté for 60 seconds until fragrant.
5. Lower heat to medium. Pour in the reserved pasta water and lemon juice. Stir constantly for 2 minutes to create a glossy sauce.
6. Stir in the grated Parmesan cheese until melted and velvety.
7. Fold in the cooked pasta and fresh baby spinach, stirring just until the spinach wilts from the residual heat. Season with salt and black pepper to taste.