Creamy Tomato and Spinach Pasta for 4

Instructions:

1. Boil the water and salt. Add the pasta and cook until al dente. Note: Check the box timing and pull it 1 minute early.
2. Scoop 1 cup of cloudy pasta water into a glass before draining. Drain the pasta and set it aside.
3. Heat olive oil in the skillet over medium heat. Sauté the diced onion for 3-4 minutes until translucent and soft.
4. Stir in the minced garlic and red pepper flakes. Cook for 60 seconds until you smell a nutty aroma.
5. Add the halved cherry tomatoes. Cook for 5-7 minutes, stirring occasionally, until the skins wrinkle and they begin to burst.
6. Lower heat to medium low. Stir in the light cream and grated Parmesan.
7. Pour in 1/4 cup of the reserved pasta water. Whisk gently until the sauce is velvety and smooth.
8. Add the cooked pasta, baby spinach, and basil to the skillet.
9. Toss gently for 1-2 minutes until the spinach has just wilted under the heat.
10. Season with salt and cracked black pepper to taste.