Description
This creamy spaghetti dish features tender spinach and flavorful sun-dried tomatoes enveloped in a rich Parmesan and cream sauce, perfect for a comforting yet elegant meal.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
Vegetables
- 3 cups fresh spinach leaves
- 1 cup sun-dried tomatoes in oil, drained and chopped
Sauce
- 1 cup heavy cream (can substitute with half-and-half or dairy-free alternative)
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the spaghetti in a colander.
- Sauté Garlic: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook Sun-dried Tomatoes: Stir in the chopped sun-dried tomatoes and red pepper flakes, if using, and cook for another minute to release their flavors.
- Make the Cream Sauce: Lower the heat and pour in the heavy cream. Stir well and let it simmer gently for 2-3 minutes until it thickens slightly.
- Add Cheese: Stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy.
- Wilt the Spinach: Toss in the fresh spinach leaves and cook until they are wilted, about 1-2 minutes.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet, tossing gently to coat the noodles with the sauce. Use the reserved pasta water as needed to loosen the sauce to your preferred consistency.
- Season and Serve: Season the dish with salt and black pepper to taste. Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- You can substitute heavy cream with half-and-half or a dairy-free alternative like coconut cream for a lighter or vegan version.
- Red pepper flakes add a pleasant heat, but can be omitted for a milder dish.
- Reserve pasta water is key to adjusting sauce thickness and helps the sauce adhere better to the pasta.
- This recipe pairs well with crusty garlic bread and a light salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 65 mg
Keywords: spaghetti, spinach, sun-dried tomato, cream sauce, Parmesan, Italian pasta, vegetarian pasta dish
