Ingredients
Scale
- 12 oz spaghetti
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook spaghetti 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.
- Add chopped sun-dried tomatoes and cook for 2 minutes.
- Pour in heavy cream, bring to a simmer, and cook until slightly thickened.
- Stir in cooked spaghetti and fresh spinach, cooking until spinach wilts.
- Remove from heat, sprinkle with Parmesan cheese, salt, and pepper. Toss to combine and serve hot.
Notes
- You can substitute fresh basil or parsley for garnishing.
- Use vegetarian or vegan cheese for dairy-free options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 60 mg
