Description
A quick and creamy pasta dish featuring spaghetti tossed in a flavorful sun-dried tomato cream sauce with fresh spinach and Parmesan cheese. Perfect for a comforting weeknight meal ready in just 25 minutes.
Ingredients
Scale
Pasta
- 8 oz spaghetti
Vegetables & Flavorings
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
Dairy & Oils
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook spaghetti: Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Drain and set aside.
- Sauté garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for about 1-2 minutes until fragrant but not browned.
- Cook vegetables: Add fresh spinach and chopped sun-dried tomatoes to the skillet. Stir and cook until the spinach wilts, about 2-3 minutes.
- Make the cream sauce: Stir in the heavy cream and grated Parmesan cheese. Cook the mixture for 2-3 minutes until the sauce is heated through and slightly thickened.
- Toss pasta: Add the cooked spaghetti into the skillet with the sauce. Toss well to evenly coat the pasta.
- Season and serve: Season with salt and freshly ground black pepper to taste. Serve immediately while hot and enjoy your creamy sun-dried tomato and spinach spaghetti.
Notes
- You can use salted or unsalted sun-dried tomatoes packed in oil for more flavor.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Adding a pinch of red pepper flakes can give the dish a spicy kick.
- For a dairy-free version, use vegan cream and cheese alternatives.
- Make sure not to overcook the spinach to keep it fresh and bright green.
