Ingredients
Scale
- 12 oz spaghetti (or your favorite pasta)
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
- 1 cup heavy cream or dairy-free alternative
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Red pepper flakes (optional for extra heat)
- Fresh basil or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, then drain, reserving a cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in chopped sun-dried tomatoes and cook for 2-3 minutes.
- Pour in heavy cream, stirring constantly. Simmer for 2-3 minutes until the sauce thickens slightly. Add Parmesan cheese if using, then season with salt, pepper, and red pepper flakes. Adjust consistency with reserved pasta water as needed.
- Add spinach to the skillet and cook until wilted, about 2 minutes. Toss in cooked pasta, coating thoroughly. Garnish with fresh basil or parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop or microwave, adding a splash of cream or pasta water to restore creaminess.
- For a dairy-free version, substitute heavy cream with cashew cream or coconut milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 70mg