Drain and rinse the butter beans. Halve the cherry tomatoes and mince the garlic.

Grate the parmesan cheese and set aside.

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

Add the cherry tomatoes and cook for another 3-4 minutes until they start to soften.

Stir in the butter beans, spinach, oregano, red pepper flakes, salt, and black pepper. Cook for 5 minutes until the spinach wilts.

Pour in the heavy cream and bring to a simmer. Cook for an additional 5-7 minutes until the sauce thickens.

Remove from heat and stir in the grated parmesan cheese until melted and combined.

Serve warm, garnished with additional parmesan if desired.