Description
A creamy, tangy pasta dish with sun-dried tomatoes and fresh spinach, perfect for a quick weeknight dinner.
Ingredients
Scale
- 12 oz spaghetti
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 4 cups fresh spinach
- Salt and black pepper to taste
- Red pepper flakes (optional)
- Fresh basil for garnish
Instructions
- Cook spaghetti according to package directions in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.
- Add sun-dried tomatoes and cook for 2 minutes.
- Pour in heavy cream and broth, bring to a simmer.
- Stir in Parmesan cheese until melted and sauce thickens slightly.
- Add fresh spinach and cook until wilted.
- Add cooked spaghetti to the skillet, toss to coat, adding pasta water as needed to loosen sauce.
- Season with salt, pepper, and red pepper flakes if using. Serve garnished with basil.
Notes
For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 620
- Sugar: 6g
- Fat: 28g
- Carbohydrates: 72g
- Protein: 18g