Ingredients
Scale
- 8 ounces spaghetti
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add sun-dried tomatoes and cook for another minute.
- Pour in heavy cream, bringing it to a simmer. Reduce heat to low and add grated Parmesan, stirring until melted and creamy.
- Add spinach and cook until wilted, about 2 minutes.
- Combine cooked pasta with the sauce, tossing to coat well. Season with salt and pepper.
- Serve immediately garnished with additional Parmesan if desired.
Notes
- For a vegan version, substitute cream with coconut milk and omit Parmesan cheese.
- Use gluten-free pasta to make this dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 55mg