Creamy Tomato and Spinach Pasta

Cook the penne pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

While the pasta cooks, heat the olive oil in a large skillet or pot over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Pour in the crushed tomatoes, salt, and black pepper. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

Reduce the heat to low and stir in the heavy cream and fresh spinach. Cook for 2-3 minutes, or until the spinach has wilted.

Add the drained pasta and grated Parmesan cheese to the skillet. Toss everything together until the pasta is well coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with extra Parmesan cheese if desired.