Ingredients
Scale
- 12 oz spaghetti
- 1/2 cup sun-dried tomatoes in oil, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 1 minute.
- Add chopped sun-dried tomatoes and cook for another 2 minutes.
- Pour in heavy cream, bring to a simmer, then reduce heat.
- Stir in cooked spaghetti, fresh spinach, and Parmesan cheese. Toss to coat evenly.
- Season with salt and pepper. Garnish with basil before serving.
Notes
- Adjust the cream amount for a richer or lighter sauce.
- Use fresh or rehydrated sun-dried tomatoes based on preference.
- Serve with extra Parmesan for a cheesier flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 510 kcal Kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 55 mg