Ingredients
Scale
- 200g spaghetti
- 1 cup fresh spinach leaves
- 1/2 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add chopped sun-dried tomatoes and cook for 2 minutes.
- Pour in heavy cream, stirring to combine. Let simmer for 3-4 minutes until slightly thickened.
- Add cooked spaghetti and fresh spinach to the sauce. Toss gently until spinach wilts.
- Sprinkle with grated Parmesan, season with salt and pepper, and serve hot.
Notes
- Use high-quality sun-dried tomatoes for enhanced flavor.
- Feel free to add red pepper flakes for a spicy kick.
- This dish can be made vegan by substituting heavy cream with coconut cream and Parmesan with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 105mg