Description
A comforting plate of spaghetti enveloped in a rich sun-dried tomato cream sauce with fresh spinach.
Ingredients
Scale
- 8 ounces spaghetti
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain in a colander, reserving a splash of the starchy pasta water for later if needed.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic, sautéing until fragrant—about 30 seconds.
- Add the sun-dried tomatoes to the skillet and stir for about 2 minutes. Next, toss in the fresh spinach, cooking until it wilts—about 1 minute.
- Pour in the heavy cream, stirring gently to combine. Lower the heat and let it simmer for about 3-5 minutes, allowing the sauce to thicken slightly.
- Toss the cooked spaghetti into the sauce, ensuring each strand is coated in the creaminess.
- Season with salt and pepper to taste, mixing to harmonize flavors.
- Serve immediately with a generous sprinkle of grated Parmesan on top.
Notes
You can prepare the creamy sauce a day ahead. Store it in the fridge and reheat when ready to serve. Adjust consistency with reserved pasta water or cream as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 60mg