Ingredients
Scale
- 8 ounces spaghetti
- 2 cups fresh spinach leaves
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add chopped sun-dried tomatoes and cook for another 2 minutes.
- Pour in the heavy cream, stirring constantly, and bring to a simmer.
- Add fresh spinach and cook until wilted, about 2 minutes.
- Mix in cooked spaghetti, Parmesan cheese, salt, and pepper. Toss to combine and heat through.
- Garnish with fresh basil before serving.
Notes
- You can substitute heavy cream with plant-based alternatives for a vegan version.
- Adjust sun-dried tomato quantity for more intense flavor.
- Serve with extra Parmesan and a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 60mg