In a large skillet set over high heat, heat the olive oil until shimmering. Add the mixed green vegetables and spread out over the surface of the skillet. Fry for 2 minutes without moving, then stir and add the garlic. Cook, stirring, for 2 minutes more, or until the vegetables are crisp-tender. Transfer to a plate and set aside.
For the pasta
Bring a large pot of salted water to a boil. Cook the pasta, decreasing the manufacturer’s cooking time by 1 minute.
Meanwhile, return the skillet used to fry the vegetables to medium heat. Melt the butter into the olive oil, then whisk in the lemon juice and zest, and finally the heavy cream. Season with black pepper. Lower the heat to the minimum until the pasta is cooked.
When the pasta is cooked, use a slotted spoon to transfer it to the skillet with the sauce. Keep 125 ml (1/2 cup) of the pasta cooking water. Stir the pasta into the sauce to coat, then add 60 ml (1/4 cup) of the pasta cooking water. Bring to a simmer and cook, stirring, for 2 minutes. Add the baby spinach and cherry tomatoes and stir to combine. Cook, stirring for 1 to 2 minutes more, just until the spinach is wilted. Add more pasta cooking water if necessary (the sauce should coat the pasta, but not pool at the bottom of the skillet).
Divide the pasta between serving bowls. Sprinkle each serving with a quarter of the Saputo Bocconcini Pearls. Garnish with fresh basil and serve.
