Description
A quick and flavorful dish featuring al dente spaghetti tossed in a creamy sun-dried tomato and spinach sauce, enriched with Parmesan and garlic for a satisfying vegetarian meal ready in just 25 minutes.
Ingredients
Scale
Pasta
- 8 oz spaghetti
Vegetables & Herbs
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
Dairy
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Oils & Seasonings
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Cook Spaghetti: Cook the spaghetti according to the package instructions until al dente. Drain well and set aside to be combined later with the sauce.
- Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, being careful not to burn it.
- Cook Spinach and Sun-Dried Tomatoes: Add fresh spinach and chopped sun-dried tomatoes to the skillet. Cook until the spinach wilts and the tomatoes soften, stirring occasionally for even cooking.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Cook the sauce mixture until it’s warmed through and slightly thickened, making a rich creamy sauce.
- Toss Pasta with Sauce: Add the cooked spaghetti directly to the skillet and toss well to combine with the creamy spinach and sun-dried tomato sauce. Season generously with salt and pepper to taste.
- Serve: Serve the spaghetti hot, immediately on plates or in bowls, and enjoy the flavorful and creamy dish.
Notes
- Use a good quality Parmesan cheese for the best flavor.
- You can substitute heavy cream with half-and-half for a lighter option, though the sauce will be less rich.
- For a nuttier taste, consider adding toasted pine nuts as a garnish.
- If sun-dried tomatoes are packed in oil, drain them well before chopping.
- This dish pairs well with a side of garlic bread or a simple green salad.
