Ingredients
Scale
- 400g (14 oz) spaghetti
- 1/2 cup sun-dried tomatoes in oil, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Fresh basil leaves
- Salt and pepper to taste
Instructions
- Cook spaghetti in salted boiling water until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add chopped sun-dried tomatoes and cook for 2 minutes.
- Pour in heavy cream, stirring constantly, and simmer for 3-4 minutes until slightly thickened.
- Stir in grated Parmesan, salt, and pepper; cook until cheese melts and sauce is creamy.
- Add cooked spaghetti to the sauce; toss to coat evenly.
- Garnish with fresh basil leaves before serving.
Notes
- Adjust the amount of sun-dried tomatoes for more intense flavor.
- Serve with extra Parmesan and fresh basil for added freshness.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Boiling, Sautéing, Simmering
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 560 Kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 70mg
