Description
This creamy spaghetti dish is infused with sun-dried tomatoes and fresh spinach, making it a delicious and satisfying meal.
Ingredients
Scale
- 12 ounces spaghetti
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, drained and chopped
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- 3 cups fresh spinach
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ cup reserved pasta water
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions. Before draining, reserve about ½ cup of the pasta water. This starchy water will help create a silky sauce later.
- Sauté the garlic and sun-dried tomatoes: In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the chopped sun-dried tomatoes and let them warm through for 1–2 minutes.
- Build the cream sauce: Pour in the heavy cream and stir gently. Let it simmer for 3–5 minutes until it slightly thickens. Add grated Parmesan cheese, salt, black pepper, and red pepper flakes if using.
- Add the spinach: Stir in the fresh spinach. It will look like a lot at first, but it wilts quickly.
- Combine everything: Add the drained spaghetti to the skillet. Toss well to coat the pasta evenly in the sauce. If the sauce feels too thick, slowly add some reserved pasta water until it reaches your desired consistency.
Notes
- This dish should be served immediately with extra Parmesan on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg