Ingredients
Scale
- 400g spaghetti
- 1/2 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
- Salt and pepper to taste
Instructions
- Cook spaghetti in salted boiling water until al dente, then drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant.
- Add chopped sun-dried tomatoes and cook for 2 minutes.
- Pour in heavy cream and bring to a simmer. Cook for 3-4 minutes until slightly thickened.
- Mix in grated Parmesan cheese until melted and sauce is creamy.
- Toss cooked spaghetti in the sauce, season with salt and pepper, and serve garnished with fresh basil.
Notes
- You can substitute fresh basil with parsley for a different herb flavor.
- For a lighter version, use half and half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg