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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Creamy Spaghetti & Spinach with Sun-Dried Tomato Magic

A comforting bowl of Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce that delights with vibrant flavors and quick preparation.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Spaghetti Cook until al dente for best texture.
For the Sauce
  • 4 cups Fresh Spinach Can be substituted with kale.
  • ½ cup Sun-Dried Tomatoes Opt for those packed in oil.
  • 1 cup Cream Use half-and-half for a lighter version.
  • ½ cup Parmesan Cheese Nutritional yeast is a vegan alternative.
  • 2 cloves Garlic Use fresh cloves for the best flavor.
  • 2 tbsp Olive Oil Butter can be a substitute for richness.
  • to taste Salt Sea salt can enhance the dish.
  • to taste Pepper Use freshly cracked for best flavor.

Equipment

  • Large pot
  • Colander
  • large skillet

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  3. Add fresh spinach to the skillet and sauté for 2-3 minutes until wilted.
  4. Pour in heavy cream and bring to a gentle simmer. Stir in chopped sun-dried tomatoes and cook for about 2 minutes until the sauce thickens.
  5. Add drained spaghetti and grated Parmesan cheese to the skillet. Toss until coated, adding reserved pasta water as needed.
  6. Season with salt and pepper to taste. Serve immediately.

Nutrition

Serving: 1servingsCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 350mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

For added flavor, consider mixing in crushed red pepper flakes. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for 2 months.

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