Lemon Pasta with Spinach and Grape Tomatoes

method

1 Tbsp. olive oil
1 Tbsp. minced garlic
2 cups heavy cream (35%)
3 lemons
Salt and freshly ground black pepper
1 pound dried pasta (angelhair is nice, or any type you have on hand)
1/2 pound baby spinach
1/2 cup freshly grated Parmesan
1 pint grape, halved (or cherry tomatoes would do as well)

method

Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook for 1 minute.

Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper.

Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package.

Drain the pasta in a colander and place it back into the pot.

Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta.

Pour the hot pasta into a large bowl, add the spinach, Parmesan, and tomatoes.

Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta.

Toss well, season to taste, and serve hot.