Preparation Steps

• Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 0.5 cup pasta water, then drain.
• Meanwhile, melt butter in a large skillet over medium heat. Add minced garlic and cook, stirring, until fragrant, about 0.5 minute (do not brown).
• Pour in heavy cream and bring to a gentle simmer. Cook 2 to 3 minutes to slightly thicken.
• Whisk in basil pesto and Parmesan until smooth. Season with salt, black pepper, and red pepper flakes if using; reduce heat to low.
• Add drained pasta to the skillet and toss to coat, loosening the sauce with splashes of reserved pasta water as needed for a silky consistency.
• Stir in spinach to wilt, 0.5 to 1 minute. Fold in cherry tomatoes and lemon juice; toss and adjust seasoning to taste.
• Serve immediately topped with extra Parmesan and freshly cracked black pepper.