One-Pot Creamy Spinach and Tomato Pasta

1.In a large pot or deep skillet, combine the dry pasta, cherry tomatoes, minced garlic, olive oil, red pepper flakes, and vegetable broth.

2.Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook for 10 to 12 minutes, stirring frequently to prevent the pasta from sticking, until the liquid has mostly absorbed and the pasta is al dente.

3.Stir in the heavy cream and fresh baby spinach, cooking for an additional 1 to 2 minutes until the spinach is wilted and the sauce has thickened slightly.

4.Remove from heat and stir in the grated Parmesan cheese until melted and smooth, then season with salt and black pepper to taste before serving.