Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
A creamy Italian pasta dinner featuring spaghetti tossed with fresh spinach, garlic, and sun-dried tomato cream sauce. Simple, elegant, and full of flavor.
Equipment
- Large skillet
- Saucepan
- Wooden spoon
Ingredients
- 10 oz spaghetti cooked al dente
- 2 tbsp olive oil use oil from sun-dried tomato jar if possible
- 3 cloves garlic minced
- 0.5 cup sun-dried tomatoes chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 0.5 cup Parmesan cheese grated
- 0.25 tsp crushed red pepper flakes
- salt and pepper to taste
- fresh basil for garnish
Instructions
- Boil spaghetti in salted water until al dente. Reserve 1/2 cup pasta water and drain.
- In a large skillet, heat olive oil and sauté garlic until fragrant.
- Add sun-dried tomatoes and cook for 2 minutes to release flavor.
- Pour in heavy cream, season with salt and pepper, and let simmer slightly.
- Add spinach and cook until just wilted.
- Toss in cooked spaghetti with parmesan until fully coated. Use pasta water if sauce thickens too much.
- Serve hot, garnished with basil and extra cheese.
Notes
- Use good-quality sun-dried tomatoes packed in oil for rich flavor.
- Reheat gently with a splash of milk or broth to maintain creaminess.
- For a spicier version, double the pepper flakes.