Description
This Creamy Sun-Dried Tomato and Spinach Spaghetti combines rich heavy cream, savory garlic, and tangy sun-dried tomatoes with fresh spinach to create a perfectly balanced pasta dish. It’s quick, flavorful, and comforting—ideal for weeknights or cozy dinners.
Ingredients
- 12 oz spaghetti
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (preferably oil-packed), chopped
- 5 oz fresh spinach
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese (optional)
- Salt and black pepper, to taste
- 1/2 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds.
- Stir in chopped sun-dried tomatoes and cook for 1–2 minutes.
- Add spinach and cook until wilted, about 2 minutes.
- Lower the heat and pour in the heavy cream. Simmer for 2–3 minutes. Season with salt and pepper.
- Add the cooked spaghetti and toss with the sauce. Stir in reserved pasta water gradually until the sauce reaches desired consistency.
- Add Parmesan cheese, if using, and stir until melted.
- Serve immediately with crusty bread or a light side salad.
- Prep Time: 5 minutes
- Cook Time: 20 minutes