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Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce

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A creamy and flavorful spaghetti dish with spinach and sun-dried tomatoes, perfect for a cozy and satisfying meal.

Ingredients

12 ounces spaghetti

2 tablespoons olive oil

3 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped

2 cups fresh spinach

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Red pepper flakes (optional for a little heat)

Instructions

  1. Cook the spaghetti according to the package directions. Drain and set aside.
  2. In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  3. Add the chopped sun-dried tomatoes to the pan and cook for another 2 minutes.
  4. Stir in the spinach and cook until wilted, about 3-4 minutes.
  5. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for 5 minutes until the sauce thickens slightly.
  6. Stir in the grated Parmesan cheese and season with salt and pepper to taste. If you like a bit of spice, add red pepper flakes.
  7. Add the cooked spaghetti to the pan and toss to coat in the creamy sauce.
  8. Serve immediately, garnished with extra Parmesan if desired.

Notes

  • For a vegan version, use plant-based cream and vegan Parmesan cheese.
  • Feel free to add extra vegetables like mushrooms or bell peppers.
  • Can be made ahead by preparing the sauce and storing it in the refrigerator.
  • If freezing, consider freezing the pasta and sauce separately to preserve the sauce texture.

Nutrition

Find it online: http://recipesbyjanet.com/spaghetti-with-spinach-and-sun-dried-tomato-cream-sauce/