Boil pasta for 11-12 minutes, drain, and set aside.

In non-stick pan, heat garlic and drizzle of olive oil over medium heat until garlic begins to slightly brown. (approx. 3-4 minutes)

Begin adding spinach to pan, frequently tossing and coating in the garlic/oil. As spinach wilts and makes room, continue to add the rest of the spinach. Once wilted, slide to side of the pan.

Add pad of butter to the pan, in section away from spinach and allow to melt.

Once the butter is melted, add heavy cream and parmesan cheese, slowly. Bring to slight simmer and stir. Mix the wilted spinach from the side of the pan well with the creamy alfredo sauce mixture. Simmer on low for approx. 3 minutes.

Add dash of salt & pepper.

Add pasta and toss to coat well.

Before serving, garnish with chopped tomato. (Parsley optional)