Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Creamy pasta with fresh spinach and tangy sun-dried tomatoes for an easy dinner.
Equipment
- Large pot
- Skillet
- Wooden spoon
Ingredients
- 8 ounces spaghetti
- 2 cups fresh spinach roughly chopped
- 1 cup sun-dried tomatoes oil-packed, drained and chopped
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes optional
- Salt and black pepper to taste
- Fresh basil leaves chopped, for garnish
Instructions
- Boil salted water in a large pot and cook 8 ounces spaghetti al dente. Drain, reserving 1 cup pasta water.
- Heat 1 tablespoon olive oil in skillet over medium. Add 2 minced garlic cloves and 1/2 teaspoon red pepper flakes; sauté 30 seconds.
- Stir in 1 cup chopped sun-dried tomatoes for 1 minute. Add 2 cups spinach; wilt 2 minutes.
- Pour in 1 cup heavy cream; simmer to thicken. Stir in 1/2 cup Parmesan until melted. Season with salt and pepper.
- Toss in spaghetti; add reserved water for creaminess.
- Garnish with fresh basil and serve hot.
Notes
- Cook pasta al dente for best texture.
- Reserve pasta water to adjust sauce consistency.
- Freshly grated cheese melts smoothly.