Description
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a rich and creamy dish that combines perfectly cooked pasta with the earthy flavor of spinach and the tangy sweetness of sun-dried tomatoes. This indulgent meal is quick, easy, and full of flavor – a great option for a weeknight dinner or a special occasion!
Ingredients
Units
Scale
- 8 oz spaghetti
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup fresh spinach leaves
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh basil, chopped (optional, for garnish)
- 1 tbsp pine nuts (optional, for garnish)
Instructions
- Cook the spaghetti according to the package instructions. Drain and set aside, reserving ½ cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
- Add the spinach to the skillet and sauté for 2-3 minutes, until wilted.
- Stir in the sun-dried tomatoes and cook for another minute.
- Pour in the heavy cream and bring to a simmer, stirring occasionally. Cook for 4-5 minutes until the sauce thickens.
- Add the Parmesan cheese, salt, and pepper, and continue to stir until the sauce becomes creamy.
- Add the cooked spaghetti to the sauce, tossing to coat. If needed, add the reserved pasta water to adjust the consistency of the sauce.
- Serve the spaghetti in bowls, and garnish with fresh basil and pine nuts, if desired.
Notes
- You can use whole wheat spaghetti or gluten-free pasta for a healthier alternative.
- If you want more protein, add grilled chicken, shrimp, or even sautéed mushrooms.
- The sun-dried tomatoes can be either in oil or dry, depending on your preference. If using dry, soak them in hot water for 10 minutes before chopping.
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 4g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg