Creamy Sun-Dried Tomato Spaghetti with Spinach
Ingredients:
12 oz spaghetti
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
2 cups fresh spinach, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup mozzarella cheese, shredded
Salt and pepper to taste
1 teaspoon Italian seasoning
Fresh basil leaves (for garnish)
Directions:
1. Cook the Pasta: Cook the spaghetti according to the package instructions. Drain, reserving 1/4 cup of pasta water, and set aside.
2. Sauté Garlic and Sun-Dried Tomatoes: In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant. Stir in the sun-dried tomatoes and cook for another 2-3 minutes.
3. Add Spinach and Cream: Add the chopped spinach to the skillet and cook for 2-3 minutes, until wilted. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan and mozzarella cheeses, allowing them to melt into the sauce. Add Italian seasoning, salt, and pepper to taste.
4. Combine Pasta and Sauce: Add the cooked spaghetti to the skillet, tossing everything together until the pasta is coated in the creamy sauce. If the sauce is too thick, add the reserved pasta water to adjust the consistency.
5. Serve: Garnish with fresh basil leaves and extra Parmesan cheese. Serve hot and enjoy!
Cooking Time: 20 minutes
Servings: 4
Calories: 550 per serving