Description
A quick and flavorful Spaghetti and Spinach dish tossed in a creamy sun-dried tomato sauce. This vegetarian dinner combines tender pasta with fresh spinach and a rich Parmesan cream sauce infused with garlic and sun-dried tomatoes for a delightful melt-in-your-mouth experience.
Ingredients
Scale
Pasta
- 8 oz spaghetti
Vegetables & Aromatics
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
Dairy & Fats
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
Seasoning
- Salt and pepper, to taste
Instructions
- Cook the spaghetti: Prepare the spaghetti as per the package instructions, typically boiling in salted water until al dente. Once cooked, drain the pasta thoroughly and set it aside.
- Sauté garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned, to release its aroma.
- Add spinach and sun-dried tomatoes: Stir in the fresh spinach and chopped sun-dried tomatoes into the skillet. Continue cooking until the spinach has wilted, which should take 2–3 minutes.
- Create the cream sauce: Pour in the heavy cream and sprinkle the grated Parmesan cheese into the skillet. Stir gently and cook the sauce until it is heated through and slightly thickened, about 2–3 minutes.
- Combine pasta and sauce: Add the cooked spaghetti to the skillet, tossing everything together so the pasta is well coated with the creamy spinach and sun-dried tomato sauce. Season with salt and pepper to your preference.
- Serve: Plate the pasta while hot and enjoy immediately for the best flavors and texture.
Notes
- Use sun-dried tomatoes packed in oil for a richer flavor.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- Parmesan cheese can be replaced with Pecorino Romano for a sharper taste.
- Adding a pinch of red pepper flakes can give the dish a spicy kick.
- Reserve some pasta water before draining to adjust sauce consistency if needed.
- To make this dish gluten-free, substitute spaghetti with gluten-free pasta.
