Description
A delightful dish that combines the richness of cream with the freshness of spinach and the tanginess of sun-dried tomatoes.
Ingredients
Scale
- 8 ounces spaghetti
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 3-4 minutes, allowing the sauce to thicken slightly.
- Add the fresh spinach to the sauce and stir until wilted, about 2-3 minutes.
- Season the sauce with salt and pepper to taste.
- Add the cooked spaghetti to the skillet and toss to combine, ensuring the pasta is well coated with the sauce.
- Remove from heat and stir in the grated Parmesan cheese until melted and creamy.
- Serve hot, garnished with fresh basil leaves if desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Adding crushed red pepper flakes can spice up the dish.
- Prep Time: 10
- Cook Time: 15
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg