Creamy Rigatoni Florentine Recipe

Cook the rigatoni according to package instructions. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.

Stir in the heavy cream and bring to a simmer. Cook for 3-4 minutes until slightly thickened.

Stir in the grated Parmesan cheese until melted and creamy.

Add the fresh spinach leaves and cook for 2-3 minutes until wilted.

Season with salt and pepper to taste.

Add the cooked rigatoni to the skillet and toss to coat in the creamy sauce.

Cook for an additional 2-3 minutes until heated through.

Serve the creamy rigatoni Florentine hot, garnished with extra grated Parmesan cheese.