Ingredients
Scale
- 12 ounces spaghetti (or your favorite pasta)
- 2 tablespoons olive oil
- 1/2 cup sun-dried tomatoes, chopped (preferably packed in oil)
- 3–4 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Red pepper flakes, to taste (optional for added heat)
- Fresh basil, chopped (for garnish)
Instructions
- Cook the Pasta:
- Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta and set aside.
- Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the sun-dried tomatoes and garlic, sautéing for 1-2 minutes until the garlic is fragrant and the tomatoes are softened.
- Stir in the spinach and cook until it wilts, about 2-3 minutes.
- Create the Cream Sauce:
- Add the heavy cream to the skillet, bringing it to a simmer. Reduce the heat and stir in the grated Parmesan cheese until melted and smooth.
- Season with salt, pepper, and red pepper flakes (if using). Adjust the consistency of the sauce with the reserved pasta water, adding a little at a time until you reach your desired thickness.
- Combine Pasta and Sauce:
- Add the cooked spaghetti to the skillet with the sauce, tossing to coat the pasta evenly. Cook for an additional 1-2 minutes, allowing the pasta to absorb some of the sauce.
- Serve:
- Serve the pasta hot, garnished with fresh basil and additional Parmesan cheese if desired.
