Ingredients
Scale
- 400g of high-quality spaghetti (or your preferred pasta)
- 1 cup of sun-dried tomatoes, chopped
- 3 cups of fresh spinach, roughly chopped
- 1 cup of heavy cream or full-fat coconut milk for a dairy-free option
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1/2 cup of grated Parmesan cheese (optional for extra flavor)
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped sun-dried tomatoes and cook for another 2 minutes.
- Pour in the heavy cream and stir well, allowing it to simmer gently until slightly thickened. Add the chopped spinach and cook until wilted. Season with salt and black pepper.
- Stir in grated Parmesan cheese if desired, then add the cooked spaghetti to the skillet, tossing to coat thoroughly with the sun-dried tomato and spinach cream sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop, adding a splash of milk or cream to refresh the sauce.
- For a vegan version, substitute heavy cream with coconut or cashew cream and use vegan cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 540 Kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg