Description
A delicious pasta dish with fresh spinach, sun-dried tomatoes, and a creamy sauce that can be made with heavy cream or dairy-free alternatives.
Ingredients
Scale
- 8 ounces spaghetti, fresh or dried
- 4 cups fresh spinach, washed and dried
- 1 cup sun-dried tomatoes, chopped (oil-packed for extra flavor)
- 1 cup heavy cream (can substitute with half-and-half or dairy-free cream)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese, grated (plus additional for serving)
- Salt and pepper to taste
- Crushed red pepper flakes, optional (for a little heat)
Instructions
- Begin by boiling a large pot of salted water. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Toss in fresh spinach and stir until wilted, about 2-3 minutes.
- Stir in the chopped sun-dried tomatoes and cook for an additional 1-2 minutes.
- Reduce the heat to low, then slowly add the heavy cream to the skillet while stirring. Let it simmer for 2-3 minutes until slightly thickened.
- If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.
- Add the cooked spaghetti to the skillet, tossing gently to combine. Stir in the grated Parmesan cheese and season with salt, pepper, and crushed red pepper flakes (if using).
- Serve immediately, garnished with additional Parmesan cheese if desired. Enjoy!
Notes
- This recipe is quick and easy, perfect for a weeknight dinner.
- Feel free to add your favorite vegetables or protein for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg