Description
A comforting dish of perfectly cooked spaghetti tossed in a creamy sun-dried tomato sauce with fresh spinach.
Ingredients
Scale
- 8 oz spaghetti
- 2 cups fresh spinach
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Cook the spaghetti: In a large pot, bring salted water to a rolling boil. Add the spaghetti and cook until al dente. Drain and set aside.
- Heat the skillet: While the pasta cooks, pour olive oil into a large skillet over medium heat.
- Sauté garlic: Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add sun-dried tomatoes: Stir in the chopped sun-dried tomatoes and let them cook for 2-3 minutes.
- Pour in the cream: Gently pour the heavy cream into the skillet and bring to a gentle simmer.
- Incorporate spinach: Add the fresh spinach and cook until just wilted. Season with salt and pepper.
- Combine with spaghetti: Toss the cooked spaghetti into the sauce, adding reserved pasta water if necessary.
- Serve: Dish it out warm, finishing with a sprinkle of Parmesan cheese on top.
Notes
For a lighter alternative, substitute heavy cream with half-and-half or plant-based cream.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg