Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
A game changer for any spaghetti dish
Prep15m
Cook4h
Yield4
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Ingredients
- 12 oz spaghetti
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup sun-dried tomatoes, sliced (in oil, drained)
- 4 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Method
- Cook spaghetti in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
- Stir in the sun-dried tomatoes and cook for 2 minutes.
- Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth.
- Toss in the spinach and cook until just wilted.
- Add the cooked spaghetti to the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water until desired consistency.
- Serve hot, garnished with extra Parmesan if desired.
