A delicious and creamy spaghetti dish featuring fresh spinach and sun-dried tomatoes, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Pasta
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
8 ounces spaghetti
2 cups fresh spinach
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Fresh basil leaves for garnish (optional)
Instructions
Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
Pour in the heavy cream, and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Cook for 3-4 minutes, stirring frequently, until the sauce thickens slightly.
Add the fresh spinach to the sauce and cook for an additional 2 minutes, until wilted.
Toss the cooked spaghetti into the sauce, adding reserved pasta water a little at a time until the desired consistency is reached. Mix well to coat the spaghetti evenly.
Serve immediately, garnished with fresh basil leaves if desired.
Notes
For a lighter version, substitute half-and-half for heavy cream.
Add cooked chicken or shrimp for extra protein and flavor.