Description
A creamy and flavorful pasta dish featuring spinach and sun-dried tomatoes, perfect for a quick and satisfying meal.
Ingredients
Scale
- 8 ounces spaghetti
- 2 cups fresh spinach, roughly chopped
- 1 cup sun-dried tomatoes, chopped (packed in oil)
- 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
- In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Incorporate the chopped spinach and sun-dried tomatoes into the skillet. Cook until the spinach wilts, about 2-3 minutes.
- Pour in the heavy cream and reduce the heat to low. Stir well to combine with the vegetables.
- Add grated Parmesan cheese, red pepper flakes (if using), salt, and pepper. Mix until the cheese melts and the sauce thickens slightly.
- Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce.
- Let the dish sit for a minute to allow flavors to meld. Optionally, garnish with fresh basil before serving.
- Serve hot and enjoy your wonderful meal with family or friends!
Notes
For a different twist, substitute whole wheat or gluten-free pasta. Leftover spaghetti can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Keywords: pasta, spaghetti, creamy sauce, sun-dried tomatoes, quick meal