Ingredients
Scale
- 8 oz spaghetti
- 1/2 cup sun-dried tomatoes, packed in oil
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 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 chopped sun-dried tomatoes and cook for another 2 minutes.
- Pour in heavy cream and stir well, bringing to a gentle simmer.
- Add cooked spaghetti and fresh spinach, stirring until spinach wilts and sauce thickens.
- Stir in grated Parmesan cheese, season with salt and pepper, then serve immediately.
Notes
- Adjust the amount of sun-dried tomatoes for more intense flavor.
- Use fresh basil or oregano for extra herbal notes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 560 kcal Kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 65 mg