- Fusilli – 2 cups
- Bell pepper (I used red) – 1 small, chopped into small cubes
- Baby spinach – 200 grams
- Garlic – 2 cloves, minced
- Parmesan cheese – 1/3 cup
- Dried Italian herbs – 1/4 teaspoon
- Heavy cream – 1/2 cup
- Olive oil – 2 teaspoon
- Salt and pepper to taste
Cook the pasta as per the packet instructions or until al dente. Drain well and turn to the pan. Set aside. You may want to reserve about 1/3 cup of pasta water.
Heat oil in a pan and add the garlic. Cook till they start to brown. Now add the spinach, bell pepper and cook until the spinach wilts. In mixing bowl, whisk together the cream, Parmesan cheese and dried herbs. Add the mixture to the spinach. Stir well and turn the heat off
Add the cream-spinach mixture over the pasta and on a low heat warm through, gently stirring. Season with salt and pepper. You may add the reserved pasta water as required to loosen up the sauce if it’s too dry.
Turn off the heat and serve immediately.