Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Ingredients:
12 ounces spaghetti
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 cup sun-dried tomatoes, sliced (packed in oil, drained)
1 cup heavy cream
½ cup chicken broth (or vegetable broth)
½ cup Parmesan cheese, grated
1 teaspoon dried basil
½ teaspoon crushed red pepper flakes (optional)
4 cups fresh spinach leaves
Salt and black pepper, to taste
Extra Parmesan for serving
Directions:
1. Cook spaghetti in salted water until al dente, then drain, reserving ½ cup pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and onion, sauté until softened.
3. Stir in sun-dried tomatoes and cook for 2–3 minutes to release their flavor.
4. Pour in cream and broth, stir well, and bring to a gentle simmer. Reduce heat and let sauce thicken slightly.
5. Add Parmesan, basil, red pepper flakes, salt, and pepper. Stir until cheese melts and sauce becomes creamy.
6. Toss in spinach and cook until just wilted.
7. Add drained spaghetti and toss until fully coated, adding reserved pasta water if needed for creaminess.
8. Serve hot, topped with extra Parmesan.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Servings: 4
Calories: 480 per serving