Ingredients
Scale
- 8 oz spaghetti
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook spaghetti in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant.
- Add chopped sun-dried tomatoes and cook for 2 minutes.
- Pour in heavy cream and stir well to combine.
- Add cooked spaghetti and fresh spinach; toss until spinach wilts and sauce is heated through.
- Stir in Parmesan cheese, season with salt and pepper, and serve immediately.
Notes
- Adjust the amount of sun-dried tomatoes for a more intense flavor.
- Mixed grated mozzarella or basil can be added for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 460 kcal Kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: Fifty-three grams
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 70 mg