Description
A delightful dish that combines pasta with nutritious spinach and rich sun-dried tomatoes in a creamy sauce, perfect for busy weeknights or gatherings.
Ingredients
Scale
- 8 ounces spaghetti
- 2 cups fresh spinach, roughly chopped
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil, for garnish (optional)
Instructions
- In a large pot, bring salted water to a boil. Add spaghetti and cook 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, about 1 minute.
- Add the chopped spinach and sun-dried tomatoes into the skillet. Cook until the spinach wilts, about 2-3 minutes.
- Pour in the heavy cream and reduce the heat to low. Stir well to combine with the vegetables.
- Add grated Parmesan cheese, red pepper flakes, salt, and pepper. Mix until the cheese melts and the sauce thickens slightly.
- Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce.
- Let the dish sit for a minute to allow flavors to meld. Optionally, garnish with fresh basil before serving.
- Serve hot and enjoy your wonderful meal!
Notes
Use fresh spinach for the best flavor, and adjust sun-dried tomatoes to taste. For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: spaghetti, spinach, sun-dried tomatoes, creamy sauce, vegetarian pasta