Description
A creamy and flavorful spaghetti dish featuring sun-dried tomatoes and fresh spinach in a rich Parmesan-infused cream sauce. This Italian-inspired vegetarian recipe is perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz spaghetti
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
Vegetables & Garnish
- 4 cups fresh spinach
- Salt and black pepper to taste
- Fresh basil or extra Parmesan for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water before draining the spaghetti. Set aside.
- Sauté garlic and sun-dried tomatoes: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and cook for another 2 minutes to release their flavors.
- Make the cream sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Let the sauce simmer for 3 to 4 minutes until it slightly thickens.
- Add spinach: Incorporate the fresh spinach into the sauce and cook until wilted, about 2 minutes.
- Toss pasta with sauce: Add the cooked spaghetti to the skillet and toss well to coat with the sauce. If the sauce is too thick, gradually add reserved pasta water to loosen it to your desired consistency.
- Season and serve: Season the dish with salt and black pepper to taste. Serve warm, garnished with fresh basil or additional Parmesan cheese if desired.
Notes
- You can swap heavy cream for half-and-half or a dairy-free alternative.
- Add grilled chicken or sautéed mushrooms for extra protein and flavor.
- This dish makes great leftovers and reheats well.
