Ingredients
Scale
- 8 oz spaghetti
- 1/4 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 2 tbsp olive oil
- 2 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 minced garlic and cook until fragrant, about 1 minute.
- Add chopped sun-dried tomatoes and cook for 2 minutes.
- Pour in heavy cream, bring to a simmer, and cook until slightly thickened, about 3-5 minutes.
- Add fresh spinach and cook until wilted, about 2 minutes.
- Mix in cooked pasta, grated Parmesan, salt, and pepper. Toss to combine and heat through.
- Serve immediately garnished with extra Parmesan and fresh herbs if desired.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free option.
- Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: Fifty g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 65 mg