Ingredients
Scale
- 400g spaghetti
- 1/2 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the spaghetti in salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add chopped sun-dried tomatoes and cook for 2 minutes.
- Pour in heavy cream, bring to a simmer, then stir in Parmesan cheese until melted and sauce thickens.
- Add cooked spaghetti to the sauce and toss to coat evenly. Season with salt and pepper.
- Serve hot, garnished with fresh basil.
Notes
- Adjust the amount of sun-dried tomatoes based on preference for extra flavor.
- Use vegetarian-friendly cheese options if needed.
- Pair with a light salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 430 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 55 mg