Description
A delightful blend of creamy sauce, fresh spinach, and tangy sun-dried tomatoes over spaghetti, perfect for gatherings and family dinners.
Ingredients
Scale
- 8 oz spaghetti
- 1 cup heavy cream
- 4 cups fresh spinach
- 1/2 cup sun-dried tomatoes
- 2 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt to taste
- Pepper to taste
Instructions
- Cook the spaghetti in a large pot of boiling salted water until al dente. Drain and reserve a cup of the pasta cooking water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in the sun-dried tomatoes and cook for 2-3 minutes. Add the fresh spinach and cook until wilted, about 2 minutes.
- Reduce heat and add heavy cream, stirring to combine, and let it simmer gently. Add parmesan cheese, whisking until melted and creamy.
- Toss the cooked spaghetti into the skillet, blending it with the cream sauce. Add reserved pasta water as needed to achieve desired consistency.
- Season with salt and pepper. Serve hot, garnished with additional parmesan, if desired.
Notes
For a lighter version, substitute cream with half-and-half or whole milk. For a vegan option, use cashew cream and nutritional yeast.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg
Keywords: creamy spaghetti, spinach, sun-dried tomatoes, comfort food, family recipe