Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Stir in cherry tomatoes and cook until they start to soften, about 3-4 minutes.

Add the drained butter beans to the skillet and stir to combine.

Pour in the heavy cream, and add the spinach, oregano, basil, red pepper flakes, salt, and pepper. Stir well.

Simmer the mixture for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the spinach wilts.

Stir in the grated parmesan cheese until melted and well combined.

Taste and adjust seasoning if necessary. Serve warm in a bowl.