Description
A creamy, comforting pasta dish featuring tender spaghetti, vibrant spinach, and rich sun-dried tomatoes in a Parmesan cream sauce. Perfect for weeknight dinners or special occasions.
Ingredients
12 ounces (340 g) spaghetti
1 tablespoon olive oil
3 cloves garlic, minced
1 cup (150 g) sun-dried tomatoes, drained and chopped
1 1/2 cups (360 ml) heavy cream
1/2 cup (120 ml) vegetable broth
1 cup (100 g) freshly grated Parmesan cheese
3 cups (90 g) fresh spinach leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
1 teaspoon Italian seasoning
1 tablespoon unsalted butter
1/4 cup (15 g) fresh basil, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup (120 ml) pasta water, then drain.
In a large skillet over medium heat, add olive oil and butter. Sauté minced garlic for 30–45 seconds until fragrant.
Add chopped sun-dried tomatoes and cook for 2–3 minutes.
Pour in heavy cream and vegetable broth. Add salt, pepper, red pepper flakes, and Italian seasoning. Simmer for 5–7 minutes.
Stir in grated Parmesan cheese and mix until melted and smooth.
Add spinach and cook until wilted, about 2–3 minutes.
Toss cooked spaghetti into the sauce, adding reserved pasta water as needed to reach desired consistency.
Garnish with fresh basil if desired and serve warm.
Notes
For a lighter version, substitute half-and-half for heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or vegetable broth to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes