1/2cupbasil and parsleycoarsely chopped, lightly packed
1/2tspsaltplus more to taste
Freshly ground pepper
Pinchred pepper flakes
2cupsbaby spinachlightly packed
Freshly grated Parmesan cheesefor serving
Boil pasta in a large pot of salted boiling water according to package directions, usually about 11 minutes, or until al dente.
Meanwhile, combine cheeses, milk, fresh herbs, flour, juice, salt and red pepper flakes in a blender. Blend until fairly smooth.
Place spinach in a colander. When pasta is cooked, pour some of the hot pasta water over spinach to wilt. Set aside. Continue to drain pasta.
Pour mixture from blender into the now empty pasta pot and return to medium heat. Cook, stirring constantly, for about 5 minutes or until sauce is bubbling and thickened.
Add pasta to sauce. Stir constantly for 5 minutes or until pasta is hot and well-coated with sauce. Taste and season with additional salt and pepper, to taste. Stir in cherry tomatoes and wilted spinach. Serve immediately garnished with tomato and gratings of Parmesan.
Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!