Description
A creamy, comforting pasta dish featuring tender spaghetti, fresh spinach, and tangy sun-dried tomatoes in a luscious Parmesan cream sauce. Quick to prepare and full of flavor, this is an ideal recipe for both busy weeknights and special occasions.
Ingredients
- 8 oz (225 g) spaghetti
- 2 tbsp olive oil
- 3–4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 3 cups fresh spinach (baby spinach recommended)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
- Reserved pasta water (as needed)
Instructions
-
Cook the spaghetti:
Bring a large pot of salted water to a boil. Cook spaghetti until just shy of al dente. Reserve 1 cup of pasta water, then drain. -
Sauté garlic and sun-dried tomatoes:
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Add chopped sun-dried tomatoes and cook for another 1–2 minutes. -
Add spinach:
Stir in fresh spinach and cook until wilted, about 1–2 minutes. -
Make the cream sauce:
Reduce heat to medium-low. Pour in heavy cream and simmer for 3–4 minutes until slightly thickened. Stir in Parmesan cheese until melted. Season with salt, pepper, and red pepper flakes. -
Combine pasta and sauce:
Add cooked spaghetti to the skillet. Toss to coat evenly with the sauce. Adjust consistency with reserved pasta water if needed. -
Serve:
Plate the pasta and garnish with extra Parmesan and freshly ground black pepper. Serve hot and enjoy!