Ingredients
- 8 ounces spaghetti
- 1 cup heavy cream
- 4 cups fresh spinach
- 1/2 cup sun-dried tomatoes, oil-packed
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain, reserving a cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Toss in the fresh spinach and cook until wilted, stirring regularly for a few minutes.
- Stir in the sun-dried tomatoes and let them warm through.
- Pour in the heavy cream and stir. Simmer gently, incorporating reserved pasta water as needed to create a smooth sauce.
- Toss the cooked spaghetti with the creamy sauce, adding grated Parmesan cheese, salt, and pepper to taste.
- Serve with a sprinkle of extra cheese and fresh herbs.
Notes
Avoid overcooking the pasta and spinach. Use reserved pasta water for a silky sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian