Description
A delightful pasta dish featuring al dente spaghetti entwined in a rich sun-dried tomato cream sauce, complemented by fresh spinach and a hint of Parmesan.
Ingredients
Scale
- 8 ounces spaghetti
- 2 cups fresh spinach, roughly chopped
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil, for garnish (optional)
Instructions
- Cook the spaghetti: In a large pot, bring salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente. This usually takes around 8-10 minutes. Drain and set aside.
- Sauté the garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic to the pan and sauté until it becomes fragrant and golden, which takes about one minute.
- Add spinach and tomatoes: Incorporate the chopped spinach and sun-dried tomatoes into the skillet. Stir occasionally and cook until the spinach wilts, about 2-3 minutes.
- Prepare the cream sauce: Pour in the heavy cream and reduce the heat to low. Stir well to combine with the sautéed vegetables.
- Season the sauce: Add grated Parmesan cheese, red pepper flakes, salt, and pepper to the mixture. Mix until the cheese melts.
- Combine with spaghetti: Gently fold the cooked spaghetti into the skillet, ensuring every strand gets coated with the sauce.
- Serve & garnish: Allow the dish to sit for a minute. Optionally, garnish with fresh basil before serving.
- Enjoy: Serve the dish hot and savor the comfort of this incredible meal.
Notes
Make-ahead: Prepare the sauce a day ahead without pasta, reheat, and add freshly cooked pasta. You can also use an Instant Pot to speed up the cooking process.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg